-
1
Prepare the one quart souffle dish, by buttering well, sprinkle with granulated sugar, discarding the excess.
-
2
Prepare a double paper collar to the outside of the dish two inches higher, and secure with a string.
-
3
Preheat oven to 425 degrees F.
-
4
Rub sugar cubes over the orange rind, until they soak up the oils from the zest.
-
5
Heat milk gently with the sugar cubes until dissolved.
-
6
Beat the three egg yolks with the flour, until smooth, stir in the hot milk, pour mixture back into the pot and bring to a boil, stirring.
-
7
Cook gently for two minutes stirring constantly, then dot the top with the butter and cover and let stand five minutes,.
-
8
Stiffly beat all the egg whites, add the sugar and beat again for 30 seconds until mixture is glossy.
-
9
Stir in the Grand Marnier into the orange mixture, then fold in one quarter of the beaten whites into custard mixture to loosen and combine.
-
10
Add the remaining whites and fold in lightly and gently as possible, but combining.
-
11
Transfer mixture to preparedcasserole dish and bake in the preheaed 425 degree oven for 15 to 20 minutes, or until puffed and brown.
-
12
Remove from oven, remove paper collar, sprinkle with confectioners powdered sugar.
-
13
Serve at once.
