Flourless Orange Souffles With Grand Marnier Sauce

• 1 tablespoon butter
• 13 cup orange juice with pulp, all from 1 large naval orange
• 13 cup sugar, plus 3 tablespoons
• 5 eggs, separated
• 3 teaspoons grated orange zest from the navel orange
• 1/2 cup orange sections from a second navel orange
• 3 tablespoons orange marmalade
• 1 tablespoon Grand Marnier

1. Preheat oven to 450 degrees.
2. Butter four 1 1/2-cup souffle dishes.
3. Chill.
4. Pour the orange juice into a large mixing bowl.
5. Add 1/3 cup sugar.
6. Add the five egg yolks to the bowl along with 2 teaspoons grated orange zest.
7. Place the egg whites and remaining sugar in a copper mixing bowl.
8. Whisk the yolks until lemon-colored.
9. Whip the egg whites until they form stiff peaks.
10. Blend about a quarter of the egg whites into the yolk mixture, stirring gently with a spatula.
11. Fold in the remaining whites.
12. Fill the chilled souffle dishes with the mixture.
13. Smooth the tops slightly with spatula.
14. Bake for about 12 minutes.
15. Meanwhile, in a saucepan over medium heat, combine the remaining teaspoon of orange zest, the orange sections, the marmalade and the Grand Marnier.
16. Heat to warm.
17. To serve, make a hole in the middle of each souffle and pour in some of the sauce.

butter, orange juice with pulp, sugar, eggs, orange, orange sections, orange marmalade, grand marnier

Taken from cooking.nytimes.com/recipes/8444 (may not work)