Candied Citrus Grand Marnier Soufflé

1. Soak Candied Peel

Combine the finely chopped candied orange peel with the Grand Marnier liqueur in a small bowl. Cover this mixture and let it soak for several hours or overnight.

2. Prepare Dish

Butter a 1-quart soufflé dish or six 4-ounce ramekins. Dust the inside with sugar to ensure that the soufflé can rise easily and develop a slight caramelization on the edges. Preheat your oven to 425°F and place a rack in the top middle position.

3. Mix Base

In a medium bowl, mix the Grand Marnier and candied peel combination with the pastry cream until they are well blended.

4. Whisk Egg Whites

In a large copper or stainless-steel bowl, whisk the egg whites with a pinch of salt until they form soft peaks. Gradually beat in the cornstarch and sugar until the mixture holds soft peaks again.

5. Fold Mixtures

Gently fold the egg whites into the pastry cream mixture, being careful not to deflate the whites. Once the mixture is just blended, pour it into your prepared dish or ramekins.

6. Bake Soufflé

Place the dish in the preheated oven and bake for about 25 minutes, or 7 to 8 minutes if using ramekins. The soufflé is done when it is puffed and lightly browned on top.