GRAND MARNIER SOUFFLéS FOR TWO

Steps:

• Brush 2 tall ramekins with melted butter. Press brown sugar gently into all sides of the ramekins. Refrigerate until ready to use.
• In a small saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove from heat and set aside.
• In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 egg yolks and salt. Stir until smooth.
• Gradually whisk this mixture into the warm milk. Cook over medium-low heat stirring constantly until the mixture thickens, approximately 4 minutes.
• Remove from heat and cool in refrigerator or freezer until slightly chilled, about 10 minutes.
• Beat in remaining 2 yolks. Using a sifter, sift flour over mixture and stir well.
• Return to medium heat and stir constantly until smooth. Remove from heat. Add liqueur and orange zest.
• Scrape custard into a large bowl and set aside to cool until ready to prepare soufflés.
• Preheat oven to 400 degrees.
• Beat whites until soft peaks form.
• Gradually add remaining sugar and beat until firm peaks form. Fold whites into cooled custard.
• Spoon mixture into the ramekins leaving about ½ to 1 inch head space.
• Bake for 20 minutes until puffed and browned on top.
• Serve immediately.