Preheat the oven to 355 F/180 C. Butter ramekins  with a silicone brush and sprinkle with sugar. Chill ramekins while making the batter.

Place pink praline in a food processor and crush until fine. Bring  heavy cream and 3/4 of crushed pink praline in a saucepan over low heat and stir. In a separate bowl, whisk egg yolks, flour and, half of the sugar. Pour the cream/praline mixture over the egg/sugar/flour mixture and mix. Pour the mixture back into the saucepan, bring to a boil, and stir without stopping. Once it thickens, pour into another bowl, add the remaining crushed pink praline, mix and let cool.

In a clean and grease-free bowl, beat egg whites using a hand whisk. Add vinegar and the remaining sugar, and continue to whisk until they are mounted. Take a few tablespoons of egg whites, add to the pink praline preparation and gently mix with a rubber spatula. Then add the remaining egg whites to the main preparation, and gently combine. The preparation will be pink/white, not entirely homogeneous, which is fine.

Pour the preparation into prepared ramekins, run thumb around the inside of the dishes and tap ramekins well. Bake on the lowest rack for 10-11 minutes. Do not open the oven door while baking! Sprinkle top of the souffle with powdered (icing) sugar and serve immediately.