Orange Souffle

Preheat oven to 375 degrees F.

Scald the milk and set aside.

In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux.

Switch off the heat.

Whisk some of the scalded milk into the roux, slowly incorporating all of the milk.

Return the roux to a low flame, and whisk in 3/4 cup of sugar, orange juice concentrate, orange juice, vanilla and salt.

Bring to a boil and remove from heat.

Stir in the zest and orange liqueur.

Carefully, add some of the scalded milk mixture to the egg yolk to balance the temperature.

Combine them both, whisking thoroughly.

Cover and set it aside.

Allow it to cool.

Prepare 6 (12-ounce) souffle cups by buttering them lightly and dusting them with sugar.

Beat the egg whites to medium stiff peaks.

Add the remaining sugar and beat to stiff peaks.

Fold the milk and egg mixture into the beaten egg whites.

Fill the buttered and sugared souffle cups about 3/4 of the way.

Bake, in a water bath, until puffed and golden, for about 12 - 15 mins.