Grand Marnier Souffle - sugar

Method

• Put a rack in middle of oven and preheat to 400F.
• Butter gratin dish (see above) and sprinkle with sugar, knocking off excess.
• Bring milk just to a simmer in a small saucepan.Remove from heat.
• Melt butter in a 2 to 3 quart saucepan over low heat.
• Stir in flour and cook, stirring, for 5 minutes to make roux.
• Remove pan from heat and add milk in a steady stream, whisking constantly, then add remaining 2/3 cup sugar, whisking vigorously.
• Cook mixture over low heat, whisking, until smooth, about 2 minutes.
• Remove pan from heat and add egg yolks one at a time, whisking after each addition until incorporated.
• Slowly whisk in Grand Marnier.
• Cover mixture with a buttered round of wax paper and cool to room temperature.
• Beat 8 whites with salt in a large bowl with an electric mixer at medium speed until frothy.
• Add cream of tarter, increase speed to high, and beat until whites form stiff peaks.
• Stir one quarter of whites into yolk mixture to lighten it, then gently but thoroughly fold mixture into remaining whites.
• Reserve 1 cup of mixture and transfer remainder to gratin dish.
• Mound reserved mixture in center.
• Bake souffle until puffed and golden, 25 to 30 minutes.
• Serve immediately.