2½ tbsp orange marmalade 40ml Grand Marnier Squeeze of lemon juice
1½ tbsp caster sugar, plus extra for dusting 120ml egg white (about 4)
For greasing: softened butter For dusting: pure icing sugar 4 ovenproof 200mL ramekins
Spiced orange custard 300ml pouring cream 3 cinnamon quills
1 vanilla bean, split and seeds scraped
½ tsp finely grated nutmeg
Zest and juice of 1 orange 3 egg yolks
40g caster sugar 30ml Grand Marnier
For the custard
Bring cream and spices to the boil in a saucepan over medium-high heat. Add orange zest and infuse 15 min.
Whisk yolks, sugar and orange juice in a bowl until pale. Pour in cream mixture, and whisk.
Return to pan and stir continuously, until thickened enough to coat the back of a spoon.
Strain into bowl, and whisk in Grand Marnier. Refrigerate until chilled.
For the soufflés
Preheat oven to 220°C. Brush ramekins with melted butter, and dust with sugar.
Stir marmalade and Grand Marnier in a small saucepan over low heat until melted. Stir in lemon, and let cool.
Whisk egg white in electric mixer until soft peaks form, adding 1 tsp sugar whilst whisking. Sprinkle in remaining sugar. Fold in marmalade until just combined.
Spoon into ramekins. Level tops with a spatula and run your finger around the edge of each ramekin to clean.
Bake until well risen and golden (8-10 min).
Dust with icing sugar and serve with the orange custard.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or