3 tablespoons of butter
2 tablespoons of all-purpose flour
1 cup of heavy cream (240 ml)
1/3 cup of granulated sugar (60 g)
Grated rind of 1 orange
5 eggs
1/4 cup of orange liqueur (Grand Marnier - 60 ml)
6 egg whites
3 tablespoons of butter
2 tablespoons of all-purpose flour
1 cup of heavy cream (240 ml)
1/3 cup of granulated sugar (60 g)
Grated rind of 1 orange
5 eggs
1/4 cup of orange liqueur (Grand Marnier - 60 ml)
6 egg whites
Preheat the oven to 350°F (medium)
Butter and flour a 2-liter baking dish, set aside
In a medium saucepan over medium heat, whisk together butter and flour with an electric mixer until smooth (about 2 minutes)
Cook for another minute
Add heavy cream, granulated sugar, and orange rind, whisk until combined
Let it simmer, whisking constantly, until the mixture thickens and becomes smooth (about 4 minutes)
Set aside
In a large bowl, beat eggs with an electric mixer until light and fluffy (about 10 minutes)
Gradually add the reserved cream mixture, beating continuously
Add orange liqueur, mix well, set aside
In a separate bowl, beat egg whites until stiff peaks form
Fold the beaten egg whites into the cream mixture with a spatula or wooden spoon
Transfer to the prepared baking dish and smooth the top
Bake in a preheated oven at 350°F for about 35 minutes or until puffed and golden brown
Serve immediately
