Homemade candied orange or tangerine peel (page 382) makes this soufflé special.

　　

Ingredients

6 servings

　　Pastry Cream (opposite)

　　2 tablespoons finely chopped candied orange or tangerine peel

　　1/2 cup Grand Marnier liqueur

　　1/2 cup Pastry Cream

　　6 egg whites, at room temperature

　　A pinch of salt

　　2 teaspoons cornstarch

　　1/3 cup sugar

　　

Step 1

Earlier in the day, or the day before, prepare: Pastry Cream (opposite).

　　

Step 2

In a small bowl combine: 2 tablespoons finely chopped candied orange or tangerine peel, 1/2 cup Grand Marnier liqueur.

　　

Step 3

Cover tightly and set aside to soak for several hours or overnight.

　　

Step 4

When ready to make the souffé, generously butter a 1-quart soufflé or gratin dish (or six 4-ounce ramekins) and dust with a fine layer of sugar.

　　

Step 5

Preheat the oven to 425°F. Position the top rack in the middle of the oven. In a medium bowl, mix together the Grand Marnier mixture and: 1/2 cup Pastry Cream.

　　

Step 6

In a large copper or stainless-steel bowl, mix together: 6 egg whites, at room temperature, A pinch of salt.

　　

Step 7

Whisk until soft peaks form. Add: 2 teaspoons cornstarch.

　　

Step 8

Beat a few more seconds, then sprinkle on: 1/3 cup sugar.

　　

Step 9

Beat until soft peaks form. Quickly but gently fold the egg whites into the pastry cream mixture until just blended. Pour the soufflé mixture into the prepared dish. Place the dish in the middle of the oven and bake until the soufflé is puffed and browned, about 25 minutes (7 to 8 minutes for ramekins). Serve immediately with heavy cream or Vanilla Pouring Custard (page 198), if you like.

　　The Art of Simple Food