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1
For the soufflé base: In a small saucepan, combine the flour and sugar.
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2
In another small pan, bring the milk to a simmer.
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3
Slowly add the hot milk to the flour mixture, whisking until smooth.
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4
Place over medium heat and stir until the mixture simmers and thickens.
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5
Stir in the butter, then the egg yolks, one at a time, then the Grand Marnier.
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6
Remove from heat and stir in almonds or candied orange or ginger, if using.
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7
Allow to cool.
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8
For finishing: Heat oven to 425 degrees.
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9
Butter the interiors and outer rims of four 8-ounce soufflé dishes.
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10
Generously sprinkle the buttered areas with sugar, tapping out any excess.
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11
Using an electric mixer, beat the egg whites to soft peaks, then gradually beat in the sugar.
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12
Continue to beat just until the whites are stiff but not dry; do not overbeat.
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13
Fold a large spoonful of the beaten whites into the soufflé base, then fold the base into the remaining whites just until blended.
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14
Divide the mixture among the prepared dishes, filling to about 1/4 inch from the top.
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15
Run a knife around the inside edge of each dish to about halfway down to release the batter from the side of the dish.
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16
Place the dishes in a small baking pan, and add enough hot water to the pan to come about 1/4 inch up the side of the dishes.
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17
Bake until the soufflés are well risen and lightly browned, about 13 minutes.
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18
Serve immediately.
