Grand Marnier Soufflé

1. Prepare Candied Peel

Soak the finely chopped candied orange peel in the Grand Marnier for several hours or overnight to infuse the flavors.

2. Prepare Baking Dish

Preheat your oven to 425°F and butter your soufflé dish or ramekins. Dust them with sugar to ensure a non-stick surface that aids in the rise of the soufflé.

3. Combine Base Mixture

In a medium bowl, combine the infused Grand Marnier and candied peel mixture with the Pastry Cream until smooth.

4. Whisk Egg Whites

Whisk the egg whites with a pinch of salt until soft peaks form, then add the cornstarch and sugar, whisking briefly after each addition.

5. Fold in Egg Whites

Fold the whipped egg whites into the Pastry Cream mixture carefully to maintain their airy texture.

6. Bake the Soufflé

Pour the mixture into the prepared dish or ramekins, filling them to the top, and bake in the oven until puffed and browned, about 25 minutes for a large dish or 7-8 minutes for individual ramekins.

7. Serve Immediately

Serve the Grand Marnier Soufflé immediately after baking to enjoy its full flavor and texture.