Ingredients
- Butter
- sugar
- 8 eggs
- salt
- 2/3 c sugar
- rind of one orange
- 3 oz defrosted OJ
- 2 or 3 oz Grand Marnier
Preparation
Step 1
Rub the inside of a two quart souffle dish with butter, then dust w/ sugar. Separate 8 eggs at room temperature. Put the whites in a large bowl to beat later (copper if you have it).
Put egg yolks in a double boiler or bowl you can put over boiling water. Add 2/3 c sugar and the grated rind of a large orange to egg yolks. With a wire whisk beat the yolk mixture over the hot water on med heat until thickened. Remove from heat and stir in defrosted OJ and Grand Marnier. Then put bowl in refrigerator to cool and chill. This base may be done the day before.
When you are ready to make souffle, beat the room temp egg whites until they are stiff but not dry. add salt while beating. They will look shiny and stand in soft peaks on the end of the wire whisk.
Remove egg yolk mixture and stir if separated. Fold into whites. Pour gently into souffle dish. Bake at 350 for 20-25 minutes. sprinkle top with powdered sugar.