Yield: 8 servings
| Measure | Ingredient |
|---|---|
| \N \N | Soft butter and flour for |
| \N \N | Coating the dish |
| 6 tablespoons | Sugar |
| ¾ cup | Flour |
| 6 tablespoons | Butter |
| 2 cups | Milk |
| ¼ cup | Grand Marnier liqueur |
| 1 teaspoon | Grated orange rind |
| 7 \N | Eggs,separated |
| 2 teaspoons | Finely chopped hazelnuts, |
| \N \N | Plus more for top, if |
| \N \N | Desired |
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.