Grand Marnier Soufflé

Instructions

1. Prepare the ramekins
   Preheat the oven to 375°F (190°C). Butter four 8-ounce soufflé dishes or ramekins, then coat with granulated sugar, tapping out any excess. Place the prepared dishes on a baking sheet.
2. Make the base
   In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to make a roux. Gradually add the milk, whisking constantly to prevent lumps. Continue cooking until the mixture thickens, about 3-4 minutes.
3. Add flavorings
   Remove from heat and whisk in the salt, sugar, and orange zest. Allow to cool slightly, then whisk in the egg yolks one at a time, mixing well after each addition. Stir in the Grand Marnier liqueur.
4. Beat egg whites
   In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form. Continue beating while gradually adding the remaining 2 tablespoons of sugar until stiff, glossy peaks form.
5. Fold and fill
   Gently fold one-third of the egg whites into the base mixture to lighten it. Then, carefully fold in the remaining egg whites until just incorporated, taking care not to deflate the mixture. Spoon the batter into the prepared dishes, filling them to about 1/2 inch from the top.
6. Bake and serve
   Run your thumb around the edge of each dish to create a small channel (this helps the soufflés rise evenly). Bake for 14-16 minutes until puffed and golden brown on top. Dust with confectioners' sugar and serve immediately.