Soufflé au Grand Marnier (French Orange Liqueur Soufflé)

• 25 g Unsalted butter
• 110 g Caster sugar
• 25 g Plain flour
• 250 ml Whole milk
• 1 tsp Dried orange zest
• 1 tsp Vanilla extract
• 4 Egg
• 45 ml Grand Marnier

1. Heat the oven to 200°C (390°F). Generously butter four ramekins, then dust the insides with a little of the caster sugar, tipping out any excess. Put the ramekins on a baking tray.
2. In a saucepan over medium heat, melt the unsalted butter. Stir in the plain flour and cook for 1 minute until it smells biscuity but has not coloured. Gradually whisk in the whole milk until smooth.
3. Cook the mixture, whisking, for 2 to 3 minutes until thick and glossy. Take off the heat and whisk in the dried orange zest and vanilla extract. Leave to cool for 5 minutes so it is warm rather than hot.
4. Separate the eggs, putting the whites into a clean mixing bowl and the yolks into a small bowl. Whisk the yolks into the warm base one at a time, then whisk in the Grand Marnier. The mixture should be smooth and thick.
5. Whisk the egg whites to soft peaks, then add the remaining caster sugar a little at a time and whisk to glossy, medium-stiff peaks. Fold one third of the whites into the base to loosen it, then gently fold in the rest until no white streaks remain. Work quickly but lightly to keep as much air as possible.
6. Divide the batter between the prepared ramekins, filling them almost to the top, and level gently. Bake for 12 to 14 minutes until well risen and lightly golden, with a slight wobble in the centre. Serve immediately, straight from the oven.

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