Orange Soufflé

Beat the egg yolks with the orange zest until a fluffy mixture forms

Pour the scalded milk over the top, stirring well and adding the grated orange peel

Bring to a warm heat and add the dissolved cornstarch, stirring constantly until thickened

Remove from the heat, let cool, and stir in the two cups of orange liqueur

Beat the egg whites until stiff and fold them gently into the prepared mixture

Pour the batter into a buttered soufflé dish and bake in a warm oven for about 30 minutes or until golden brown

The soufflé should have a lovely golden color

Before removing from the oven, check if it is cooked by inserting a knife that should come out completely dry

Serve immediately

If you wish to give your orange soufflé an extra touch of flavor, add two tablespoons of crystallized citron zest to the ingredients above

This touch usually earns you many compliments.