For the Cointreau soufflé, separate the eggs. Mix the yolks well with the sugar and vanilla sugar and then sift in the flour. Bring the milk to the boil in a saucepan and add to the yolk mixture, stirring constantly.
Bring the mixture to the boil again while stirring and add the butter and Cointreau. Beat the egg whites until stiff and fold into the soufflé mixture. Grease the soufflé molds and sprinkle with sugar, then pour in the mixture and place in the oven on the middle rack.
Bake at 180 °C for approx. 25 minutes.
Preparation Tip:
Soufflé Cointreau goes well with some dark chocolate sauce drizzled over it or orange fillets next to it as a garnish.
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