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