- 4 tablespoons (1/2 stick) butter, softened, plus additional for coating ramekins
- 1/2 cup sugar, plus additional for coating ramekins
- 1/2 cup all-purpose flour
- 2 tablespoons Grand Marnier
- 2 tablespoons simple syrup
- 16 small amaretti cookies
- 1 1/4 cups whole milk
- 1/2 vanilla bean
- 4 large egg yolks
- 5 large egg whites
- 1/2 cup sugar
- Accompaniments: Confectioners' sugar, crème anglaise
- Special equipment: 6 (8-ounce) ramekins, large baking pan
- Preheat oven to 375°F. Generously butter ramekins and coat with sugar, knocking out excess. Bring large saucepan of water to boil.
- In small bowl, stir together 4 tablespoons butter and flour to form paste.
- In second small bowl, stir together Grand Marnier and simple syrup. Add cookies, tossing lightly to coat, and let soak while preparing remaining ingredients.
- Transfer milk to large saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into milk. Add bean. Set over moderate heat and bring to boil. Remove from heat and whisk in butter-flour mixture. Return to moderate heat and cook, whisking consistently, until thickened and smooth, about 2 minutes. Remove from heat and whisk in egg yolks and 1 egg white. Transfer soufflé base to large bowl and discard vanilla bean.
- In second large bowl, using electric mixer, beat remaining 4 egg whites just until soft peaks form. Gradually beat in 1/2 cup sugar.
- Whisk 1/4 of beaten egg whites into soufflé base to lighten. Gently but thoroughly fold in remaining whites.
- Spoon 1/2 of batter into ramekins, filling each halfway. (Alternatively, spoon batter into large pastry bag and pipe into ramekins.) Transfer 2 soaked cookies to each ramekin. Top with remaining batter. Arrange ramekins at least 1 1/2 inches apart in large baking pan and add enough hot water to pan to reach 2/3 up sides of ramekins.
- Bake soufflés until puffed and golden, 20 to 25 minutes. Remove pan from oven and transfer ramekins to rack. Sift confectioners' sugar over, then transfer ramekins to dessert plates. With 2 forks, pull open center of each soufflé and pour some crème anglaise into opening. Serve immediately.