Gregg Wallace’s. I had plans to make these for a while, then I promised Florek I’d make them, if he fixed the floor boards in the bathroom. He did, so off I went and made the creme pat ready for the evening. I had to adjust Gregg’s recipe, as his was for one big soufflet, I wanted 2, max 3 ones in my small ramekins. Actually, this amount makes 5 easily.  For the creme pat I used 2 egg yolks whipped with 50 g of sugar,  20 g of flour folded in,125 ml of nearly boiling milk slowly added. Then back in the pan on a small heat and stirred till thick and lovely. When off the heat, 2 tbsps of Grand Marnier went in ( will add 3 next time, I’d have liked it a touch more boozy), and, as a slightly disappointing substitute of a finely grated zest of 1 orange- I didn’t have a single one!-I added finely chopped candied orange peel. The zest would have been great, next time!

After dinner I warmed up the oven to 200 degrees, whipped 2 egg whites with 50 g of sugar, then folded in  the creme pat bit by bit. Ramekins were ready, buttered and sprinkled with sugar. They baked for 12 minutes.  Light as a cloud, could have done with more orange flavour.