• 1 oz butter (2 tbsp)
• 1 oz flour (3 tbsp of flour = approx. 25 g or 1 oz)
• 1 cup milk
• 2 oz sugar (¼ cup)
• 2 eggs - separated
• zest of 1 orange
• Grand Marnier, 2-3 tbsp or to taste (can substitute amaretto)

Special Equipment

• 3½" souffle dishes (for 4 servings)
• electric mixer

1. Preheat oven to 400º
2. In a saucepan, mix the melted butter and flour and cook for 2 minutes, whisking continuously (this will make a thickener called a roux blond)
3. In a separate pan, bring milk, sugar and orange zest to a boil, whisking continuously, about 1-2 minutes.  Mixture will be thick and creamy
4. Transfer the pastry cream to a bowl, add Grand Marnier, and whisk until cool. (Note: If making a chocolate souffle, add chocolate chips at this point)
5. Separate eggs and set whites aside in a the bowl of an electric mixer
6. Add egg yolks to pastry cream mixture and mix with a spatula
7. Beat egg whites in the electric mixer until thick & frothy
8. Prepare 3½" souffle dishes with a thick layer of butter. Scoop sugar generously into the souffle dishes, rotate the dishes to coat them with the butter, then pour out excess
9. Fold egg whites into pastry mixture.  Pour into souffle dishes, filling dishes to the top
10. Put dishes on a sheet pan and bake at 400º for 10-12 minutes.  Tops will be a beautiful golden brown. Dust with powdered sugar and serve