Serves6
- Active time:20 min
- Start to finish:40 min
November 2003
To make our soufflé fail-safe, we bake it in a pie plate to ensure a quick, even rise.
-
1
cup
whole milk
-
1/4 cup plus 3
tablespoons
granulated sugar
-
2
tablespoons
cornstarch
-
1 1/2
teaspoons
finely grated fresh orange zest
-
1
tablespoon
unsalted butter
-
1
tablespoon
fresh orange juice
-
1
tablespoon
Grand Marnier or other orange liqueur
-
4
large eggs, separated
-
1/4
teaspoon
salt
-
Confectioners sugar for dusting
-
Put oven rack in middle position and preheat oven to 400°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.
