1 cup grated orange zest from 2 oranges
3/4 cup all-purpose flour
1 tablespoon vanilla extract
2 1/4 cups milk
9 large egg yolks, lightly beaten
1/2 cup orange liqueur (Cointreau, Grand Marnier or Curaçao)
9 stiff egg whites
1 cup grated orange zest from 2 oranges
3/4 cup all-purpose flour
1 tablespoon vanilla extract
2 1/4 cups milk
9 large egg yolks, lightly beaten
1/2 cup orange liqueur (Cointreau, Grand Marnier or Curaçao)
9 stiff egg whites
In a saucepan, mix together the sugar, orange zest, flour, and vanilla extract
Gradually add the milk and beat well until the mixture is smooth
Place the saucepan over moderate heat and cook, stirring constantly, until the mixture thickens and is smooth
Remove from heat and stir in the egg yolks, one at a time, and the orange liqueur
Beat the egg whites until stiff and fold them into the soufflé mixture, mixing carefully
TO FREEZE - Spread the mixture evenly into twelve individual refractory molds and place immediately in the freezer
When frozen, remove from molds by running a knife around the edge and place on a flat plate, cover with aluminum foil, and return to the freezer
TO THAW AND SERVE - Place again in previously greased molds and bake at high temperature (200°F) for 10-15 minutes
Reduce oven temperature to moderate (170°F) and bake for an additional 20-30 minutes, or until puffed and no longer liquid-centered
Dust with confectioner's sugar and serve immediately
Note: If you do not want to serve all at once, remove only a few and let the remaining soufflés be served on another day.
