Grand Marnier Souffle

• 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

1. Earlier in the day, or the day before, prepare: Pastry Cream (opposite).
2. In a small bowl combine: 2 tablespoons finely chopped candied orange or tangerine peel, 1/2 cup Grand Marnier liqueur.
3. Cover tightly and set aside to soak for several hours or overnight.
4. When ready to make the souffe, generously butter a 1-quart souffle or gratin dish (or six 4-ounce ramekins) and dust with a fine layer of sugar.
5. Preheat the oven to 425F.
6. Position the top rack in the middle of the oven.
7. In a medium bowl, mix together the Grand Marnier mixture and: 1/2 cup Pastry Cream.
8. In a large copper or stainless-steel bowl, mix together: 6 egg whites, at room temperature, A pinch of salt.
9. Whisk until soft peaks form.
10. Add: 2 teaspoons cornstarch.
11. Beat a few more seconds, then sprinkle on: 1/3 cup sugar.
12. Beat until soft peaks form.
13. Quickly but gently fold the egg whites into the pastry cream mixture until just blended.
14. Pour the souffle mixture into the prepared dish.
15. Place the dish in the middle of the oven and bake until the souffle is puffed and browned, about 25 minutes (7 to 8 minutes for ramekins).
16. Serve immediately with heavy cream or Vanilla Pouring Custard (page 198), if you like.

pastry cream, candied orange, grand marnier, pastry cream, egg whites, salt, cornstarch, sugar

Taken from www.epicurious.com/recipes/food/views/grand-marnier-souffle-387298 (may not work)