Orange Souffle Recipe
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons finely grated fresh orange zest
- 1 tablespoon unsalted butter
- 1 tablespoon fresh orange juice
- 1 cup Grand Marnier or other orange liqueur
- 4 large eggs, separated
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- Confectioners' sugar for dusting
- Put oven rack in middle position and preheat oven to 400 degrees F. Butter a 9 1/2-inch deep-dish glass pie plate.
- Bring milk, 1/4 cup granulated sugar, cornstarch, and zest to a boil over moderate heat in a 2-quart heavy saucepan, whisking constantly. Boil, whisking, 1 minute. Remove from heat and whisk in butter, juice, and liqueur until butter is melted, then whisk in yolks until blended.
- Beat whites with salt in a large bowl using an electric mixer at medium speed until they just hold soft peaks. Add remaining 3 tablespoons granulated sugar a little at a time, beating, then beat until whites just hold stiff peaks.
- Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spread in pie plate with a rubber spatula and bake until puffed and golden, 16 to 18 minutes. Dust with confectioners sugar and serve immediately.
