Ingredients

Makes 6 servings

　　1 cup whole milk

　　1/4 cup plus 3 tablespoons granulated sugar

　　2 tablespoons cornstarch

　　1 1/2 teaspoons finely grated fresh orange zest

　　1 tablespoon unsalted butter

　　1 tablespoon fresh orange juice

　　1 tablespoon Grand Marnier or other orange liqueur

　　4 large eggs, separated

　　1/4 teaspoon salt

　　Confectioners sugar for dusting

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F. Butter a 9 1/2-inch deep-dish glass pie plate.

　　

Step 2

Bring milk, 1/4 cup granulated sugar, cornstarch, and zest to a boil over moderate heat in a 2-quart heavy saucepan, whisking constantly. Boil, whisking, 1 minute. Remove from heat and whisk in butter, juice, and liqueur until butter is melted, then whisk in yolks until blended.

　　

Step 3

Beat whites with salt in a large bowl using an electric mixer at medium speed until they just hold soft peaks. Add remaining 3 tablespoons granulated sugar a little at a time, beating, then beat until whites just hold stiff peaks.

　　

Step 4

Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spread in pie plate with a rubber spatula and bake until puffed and golden, 16 to 18 minutes. Dust with confectioners sugar and serve immediately.