Grand marnier souffle

Preheat the oven to 220°C. Butter the inside of 4 small ramekins and coat each one with sugar.

Beat the sugar and egg yolks together until thick and pale then add the flour and beat well.

Bring the milk to a boil, remove from the heat and add the vanilla essence. Slowly add the milk to the sugar mixture, beating constantly so that the eggs don’t get too hot and curdle. Mix well. Return to the heat and bring to the boil, stirring constantly so that it does not stick and burn. When the mixture thickens remove from the heat and allow to cool.

When the mixture is cold add 40ml of the Grand Marnier and mix well.

Beat the egg whites to a soft peak and gently fold the whites into the sugar mixture.

Pour ¼ of the soufflé mixture into each ramekin (each ramekin should be filled ¾ full). Place each ramekin into the oven and cook for 18 minutes.

Remove from the oven. Dust the top of each soufflé with icing sugar and serve immediately.

If you’re feeling brave, ignite 20ml of the Grand Marnier in a small ladle and pour this over the soufflé.