Name: Grand Marnier Soufflés
Yield: Makes 6 servings
Ingredients: 4 tablespoons (1/2 stick) butter, softened, plus additional for coating ramekins; 1/2 cup sugar, plus additional for coating ramekins; 1/2 cup all-purpose flour; 2 tablespoons Grand Marnier; 2 tablespoons simple syrup; 16 small amaretti cookies; 1 1/4 cups whole milk; 1/2 vanilla bean; 4 large egg yolks; 5 large egg whites; 1/2 cup sugar; Accompaniments: Confectioners' sugar, crème anglaise; 6 (8-ounce) ramekins, large baking pan

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Grand Marnier SoufflésCIA/Keith Ferris

These individual vanilla soufflés include a surprise layer in the middle: almond cookies soaked in an orange liqueur syrup.
The soufflés are thickened with a cooked mixture of butter, flour, and milk called a panade, which adds body and richness. Egg yolks are whisked into the panade to form the soufflé base, and then beaten egg whites are folded in to create the soufflé batter.

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