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1
Brush 2 tall ramekins with melted butter. Press brown sugar gently into all sides of the ramekins. Refrigerate until ready to use.
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2
In a small saucepan, bring 3/4 cup of the milk and the vanilla to the boil over medium heat. Remove from heat and set aside.
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3
In a small bowl, blend the cornstarch and the remaining 1/4 cup milk until smooth. Add 1/4 cup of the sugar, 2 egg yolks and salt. Stir until smooth.
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4
Gradually whisk this mixture into the warm milk. Cook over medium-low heat stirring constantly until the mixture thickens, approximately 4 minutes.
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5
Remove from heat and cool in refrigerator or freezer until slightly chilled, about 10 minutes.
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6
Beat in remaining 2 yolks. Using a sifter, sift flour over mixture and stir well.
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7
Return to medium heat and stir constantly until smooth. Remove from heat. Add liqueur and orange zest.
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8
Scrape custard into a large bowl and set aside to cool until ready to prepare souffles.
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9
Preheat oven to 400 degrees.
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10
Beat whites until soft peaks form.
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11
Gradually add remaining sugar and beat until firm peaks form. Fold whites into cooled custard.
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12
Spoon mixture into the ramekins leaving about 1/2 to 1 inch head space.
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13
Bake for 20 minutes until puffed and browned on top.
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14
Serve immediately.
