Somewhat last minute but sometimes a delay between dinner and dessert is good.

Ingredients:

• 2 c milk
• 3.4 c sugar
• 1/3 c flour
• 2 oz butter (2 Tab) melted
• 5 egg yolks
• 7 egg whites
• 2 oz Grand Mariner

Directions:

1. Beat egg whites until stiff.
2. Heat milk.
3. Add sugar.
4. Stir and bring to a boil.
5. Mix melted butter with flour.
6. Stir into boiling mil,.  Blend until a thick creamy consistency.
7. Off the fire, add the Grand Mariner.
8. Beat the yolks until lemon color.
9. Add to mixture stirring continually.
10. Gently fold in beaten egg whites.
11. Place a foil collar around a souffle dish. (“Paste” it on the outside with butter. )
12. Butter the inside of the souffle dish.
13. Dust the inside of the dish with sugar.
14. Pour into buttered, sugared souffle dish
15. Bake for 20 to 25 minutes with oven door closed.
16. Serve immediately.

Serves: 6

Source:  Off the Grand Mariner bottle via Bob Dell-Imagine

Note:  Related hits from the internet.  I have not tried them.

1. For Fail-Proof Meringue, Add Acid! This is not required by any means, but if you have trouble getting your egg whites or meringue to peak properly, you can always add a little lemon juice or cream of tartar to help strengthen the structure of the mixture.
2. Don’t Overfold: The tendency with many people is to really whip the whites into the base mixture. This is a mistake. You want to gently fold in the whites only until the point where the streaks of white disappear. Until you do this a few times, you’ll probably feel as though you’re under-mixing. Chances are: you’re not.
3. Use Fresh Room Temperature Eggs: Your eggs will act the way you want them to if they’re room temperature. Whipping cold eggs is harder work and you won’t get as much lift.
4. Level off the Top of Your Soufflé With a Knife: You don’t have to do this, but you know that magical flat top that soufflés have when you order them at restaurants? That’s achieved with the swipe of a flat knife on the top of your souffle.
5. Use the Bottom Oven Rack: Generally speaking (although each oven is certainly different), the bottom oven rack is what you want to use to achieve lift. So for anything light and airy that needs rise, bake on the bottom.

Weeknight Tip: Did you know that you can make a soufflé ahead of time and bake them off when you’re ready? This is a great party tip — make them the day before, cover and refrigerate them and take them to room temperature before you bake them off. They can be refrigerated for up 2 to 3 days.