A beautiful way to end a dinner!

YIELD 2 SOUFFLES

PREHEAT OVEN TO 400º

DIRECTIONS:

Brush the insides of 2 (8 ounce) ramekins with 1 tablespoon of melted butter and sprinkle with 1 tablespoon of sugar.  Place on a baking sheet lined with aluminum foil.

Melt 1 tablespoon of butter and 2 teaspoons butter in a saucepan over medium-low heat; cook while stirring flour into the melted butter until golden brown and fragrant – about 2 minutes.  Pour in milk and cook, stirring continuously until smooth and now thick, about 4 minutes. Remove from heat and transfer to a mixing bowl.

Stir in finely grated orange zest and 1 tablespoon of Grand Marnier into butter mixture until combined.  Add egg yolks and vanilla.  Mix until very smooth.

Whisk egg whites in a large bowl until frothy.  Slowly add half of the ¼ cup of sugar and whisk until totally combined.  Add remaining sugar and continue to whisk until meringue is thick and can hold its shape but you do not want it to be stiff.

Fold half of the meringue into egg yolk mixture until combined.  Gently fold in second half until well mixed.  Transfer to the prepared ramekins, allowing ¼-inch of space at the top.

Bake in the preheated oven until risen and browned, about 14-17 minutes.

NOTE: You can double or triple the recipe and prepare most of it ahead of time.  Just follow the recipe to Step 3.  Refrigerate the custard mix and egg whites. About 45 minutes before you want to serve, preheat the oven. Whip the egg whites and continue with the rest of the recipe filling multiple ramekins.

BUON MANGIATA!