eggs, separated at room temperature
tsp grated orange zest
c. Grand Marnier
Warm mild until small bubbles appear along edge of pan. Remove from heat Whisk egg yolks, 1/3 c. sugar, flour, orange zest and salt until pale and well blended. While whisking, slowly add hot milk. Pour back into sauce pan and place over medium heat. Cook, whisking constantly until mixture comes to a boil. Continue, whisking constantly for 1 minute. Remove froom heat and whisk in liquer and vanilla. Pour into large bowl and press saran wrap directly onto surface. Let cool to rooom temperature or refrigerate until ready to use. Preheat oven to 375. Butter 6 c. souffle dish and dust with sugar. Whisk cream until smooth. In a deep bowl, beat egg whites until foamy and soft peaks form. While beating, gradually add remaining 1/3 c. sugar and beat until stiff peaks form. Scoop about 1/4 of egg whites onto the pastry cream and, using a rubber spatula, fold in gently. Fold in remaining white until no white streaks remaiin. Scoop into prepared dish. Run thumb around the inside rim to keep batter fromo sticking. Bake until puffed and top is brown, but the souffle still jiggles slightly when dish is shaken about 30 minutes.