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1
Earlier in the day, or the day before, prepare: Pastry Cream (opposite).
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2
In a small bowl combine: 2 tablespoons finely chopped candied orange or tangerine peel, 1/2 cup Grand Marnier liqueur.
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3
Cover tightly and set aside to soak for several hours or overnight.
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4
When ready to make the souffe, generously butter a 1-quart souffle or gratin dish (or six 4-ounce ramekins) and dust with a fine layer of sugar.
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5
Preheat the oven to 425F.
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6
Position the top rack in the middle of the oven.
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7
In a medium bowl, mix together the Grand Marnier mixture and: 1/2 cup Pastry Cream.
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8
In a large copper or stainless-steel bowl, mix together: 6 egg whites, at room temperature, A pinch of salt.
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9
Whisk until soft peaks form.
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10
Add: 2 teaspoons cornstarch.
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11
Beat a few more seconds, then sprinkle on: 1/3 cup sugar.
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12
Beat until soft peaks form.
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13
Quickly but gently fold the egg whites into the pastry cream mixture until just blended.
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14
Pour the souffle mixture into the prepared dish.
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15
Place the dish in the middle of the oven and bake until the souffle is puffed and browned, about 25 minutes (7 to 8 minutes for ramekins).
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16
Serve immediately with heavy cream or Vanilla Pouring Custard (page 198), if you like.
