6 tablespoons unsalted butter
plus additional for buttering ramekins
1 cup sugar plus additional for coating ramekins
1/4 cup plus 2 tablespoons all-purpose flour
1 cup whole milk
7 large egg yolks
1/4 teaspoon vanilla bean paste
1/4 teaspoon orange oil
2 tablespoons Grand Marnier
8 large egg whites
Preheat oven to 400°F. Generously butter 12, 4 ounce ramekins and coat with sugar, knocking out excess sugar.
If you have not already, seperate your egg yolks from your whites. Using three bowls, break the egg in one, seperate the yolk, then add the yolk to a larger bowl. Transfer white to a larger bowl. Contine one egg at a time-- this 3 bowl method will prevent tainting an entire bowl of egg whites if a yolk happens to break or an egg is bad.
Tip: eggs are easier to seperate when COLD but whip up better at ROOM TEMPERATURE.
In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks.
Tip: to ensure your bowl is clean without residue, wipe your bowl with a paper towel dipped in vinegar before adding egg whites. Egg whites will whip up better.
Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven approximately 16 minutes, or until puffed and tops are golden.
Remove pan from oven and transfer ramekins to dessert plates. Serve immediately.