Recipe by Abby Dodge
Store-bought orange curd and a nice bottle of Grand Marnier are the cornerstones of this recipe but if you are in the mood for something lemony feel free to check out the “switch-in” section at the end of the recipe.
What you need:
Granulated sugar 2 tablespoons, plus more for dusting
Orange curd 1/3 cup
Grand Marnier 2 tablespoons
Whites from large eggs 3
What to do
1. Heat the oven to 400°F. Lightly grease four 6-ounce ramekins with cooking spray and sprinkle granulated sugar in the ramekins, tilting to coat completely. Gently tip out the excess and arrange on a small jellyroll pan.
2. Put the orange curd and Grand Marnier in a medium bowl and whisk until smooth and blended.
3. Put the egg whites into a medium bowl. Beat, using an electric mixer, until soft peaks form when the beaters are lifted (don’t forget to stop the mixer before lifting!). Continue beating while gradually adding the sugar. Beat until medium-firm peaks form. Whisk about a quarter of the whites into the orange mixture until blended. Add the remaining whites and, using a rubber spatula, gently fold in until just blended.
4. Spoon the mixture into the prepared ramekins. Bake until the soufflés are puffed and tops are brown, about 14 minutes. Serve immediately*.
* To move the hot soufflés quickly and safely, I wrap both ends of my metal tongs with one or two wide rubber bands.
In place of the orange curd, switch in the following:
Lemon curd 1/3 cup
Gussy It Up:
In place of the Grand Marnier, add one of the following:
Lemon flavored liqueur 2 tablespoons
Orange Juice 2 tablespoons
Water 2 tablespoons