Grand Marnier Soufflés

Preheat oven to 425° F (220° C).

Spray 1-½ qt (1.5 L) soufflé dish with cooking spray. Sprinkle 1-½ tbsp (22 mL) sugar into dish; tilt and rotate dish so sugar evenly coats bottom and side. Set aside.

Whisk egg yolks in top of double boiler until well blended. Gradually whisk in ⅓ cup (75 mL) sugar; continue whisking until yolks thicken and become pale yellow. Set pan over simmering water and heat, stirring constantly, until mixture thickens. Stir in Grand Marnier and orange rind. Transfer mixture to large bowl. Set bowl in pan of ice cold water and stir mixture until cool. Remove from ice water and set aside.

Beat egg whites and cream of tartar in large bowl with electric mixer until stiff peaks form. Gently fold beaten egg whites into egg yolk mixture. Spoon mixture into prepared soufflé dish, filling to within 2 inches (5 cm) of top. Smooth top of soufflé with spatula. To create a decorative crown effect as soufflé bakes, run knife about 1 inch (2.5 cm) deep all around top of soufflé, about 1 inch (2.5 cm) from edge.

Bake on middle shelf of preheated 425°F (220°C) oven for 2 minutes, then reduce heat to 400˚F (200˚C). Continue baking until soufflé has risen 2 inches (5 cm) above top of dish and top is lightly browned, 20 to 25 minutes. Sprinkle with icing sugar, if desired, and serve immediately.