1/4 cup (1/2 stick) unsalted butter at room temp
2 tbsp granulated sugar for coating + 1/2 cup
1/2 cup all-purpose flour
1/4 tsp salt
1 cup milk
2 tbsp orange liqueur
1 tbsp grated orange rind
5 large eggs, seperated
2 large egg whites
1/4 tsp cream of tartar
With 2 tbsp of butter, coat inside of eight 1-cup souffle dishes. Place 2 tbsp sugar into one dish, coating; shake excess into next dish; continue coating.
Heat oven to 350°. In saucepan, combine flour, 1/4 cup sugar, salt. Gradually whisk in milk. Over high heat, bring to boiling, whisking, until thickened and pulls away from side of pan, 3 min. Remove from heat. Stir remaining 2 tbsp butter, liqueur and rind. Whisk in yolys, one at a time, whiskin 10 sec after each. Scrape into bowl.
In large bowl, beat 7 whites and cream of tartar on high speed until soft peaks form. Greadually beat in remaining 1/4 cup sugar, 1 tbsp at a time, until stiff peaks form.
Fold quarter of whites into yolk mixture. Fold in remaining whites. Spoon about 1 cup mixture into each dish. Run finger around circumfrence from rim in an inch from the sides.
Bake at 375° until tops are browned and puffed, 20-25 min. Sprinkle with powdered sugar (optional)