Yield: 8 servings
|Soft butter and flour for|
|Coating the dish|
|¼ cup||Grand Marnier liqueur|
|1 teaspoon||Grated orange rind|
|2 teaspoons||Finely chopped hazelnuts,|
|Plus more for top, if|
Heat oven to 375 degrees.Brush 6 cup souffle dish generously with butter.Sprinkle with sugar and tip the pan so the sugar covers the butter.Tap on the counter and discard excess sugar. Combine 5 tbsp.
sugar and flour,stirring to blend well.Set aside. Melt butter in heavy saucepan.Add flour mixture and heat until it bubbles.Use a whisk to beat in milk and bring to a boil.Remove from heat.Beat in liqueur and orange rind,then beat in egg yolks one at a time.Set aside. Beat egg whites until very foamy.Beat in 1 tbsp. sugar and beat whites until stiff peaks form.Blend half of the whites into base mixture,then fold base into egg whites.Pour half the mixture into souffle dish,sprinkle with 2 tsp. nuts,then pour in remaining souffle mixture.Sprinkle more nuts on top,if desired.Bake for 45 minutes.