Grand Marnier Souffle

Brush four 200ml ramekins from base to rim with softened butter in upward strokes, then coat generously with 40g of the caster sugar, tipping out any excess. Place on a baking tray and refrigerate until needed. Position an oven rack in the lower third and preheat to 200°C (fan 180°C or 400°F).

Combine the milk and vanilla pod with its seeds in a small saucepan over medium heat. Bring to a gentle simmer, then remove from heat and leave to infuse for 10 minutes. Remove the vanilla pod.

Whisk the egg yolks and 60g caster sugar in a bowl until pale and thick, about 2 minutes. Sift in the flour and cornflour and whisk until smooth.

Gradually pour the warm milk into the yolk mixture, whisking constantly to prevent curdling.

Return the mixture to the saucepan over medium heat, whisking continuously until it thickens to a stiff pastry cream and pulls away from the sides, about 3–4 minutes. It should be noticeably thicker than a standard crème patissiere.

Remove from heat and stir in the Grand Marnier and orange zest. Transfer to a wide bowl, press cling film directly onto the surface, and leave to cool to room temperature (not refrigerator-cold — the base must remain pliable).

In a spotlessly clean bowl, whisk the egg whites with the salt and cream of tartar on medium speed until foamy, then increase to high and whisk to firm, glossy peaks — they should hold their shape but not appear dry or clumping.

Whisk one-quarter of the egg whites vigorously into the pastry cream base to loosen it fully.

Fold in the remaining egg whites in two additions using a large rubber spatula, cutting down through the centre and sweeping up from the base — stop the moment no white streaks remain. Do not over-fold.

Divide the mixture evenly among the prepared ramekins, filling to within 5mm of the rim. Run your thumb around the inner edge of each ramekin to create a shallow groove — this helps the souffle rise straight.

Bake for 12–14 minutes until risen 3–4cm above the rim, deep golden on top, and with a slight wobble at the centre when gently nudged. Serve immediately — souffles wait for no one.