2 egg yolks
1 c. plus 1/4 c. sugar
1 c. milk, scalded
2 tbsp. grated orange rind
1/4 c. Grand Marnier
1/8 tsp. cream of tartar
2 c. heavy cream, whipped
3/4 c. sugar
3 tbsp. flour
Salt
1/4 tsp. vanilla
1/2 c. orange juice
7 egg whites, room temperature
2 oranges
1/4 c. water

Beat the egg yolks with the 1/4 cup sugar until thick and pale in color. Beat in flour and dash of salt. Gradually beat in the hot milk so that the mixture remains smooth. Heat mixture stirring constantly until it thickens. Cook, stirring on very low flame, until all taste of raw flour has disappeared. Stir in the vanilla. Cool, cover and chill. This is pastry cream.

Combine the grated rind, juice and Grand Marnier, then beat into the chilled pastry cream. Beat the egg whites until frothy, add cream of tartar, dash of salt and continue to beat while adding the remaining cup of sugar very gradually until shiny and stiff. Fold in flavored pastry cream into the meringue. Fold in the whipped cream and pour into a 6 cup souffle mold fitted with a 3 inch high buttered double foil collar. Or if you prefer, spoon the mixture into 10 hollowed out large orange shells which have been frozen. Freeze the souffle dish 4 hours or longer and the orange shells 2 hours or longer.

Cut the colored peel from the 2 remaining oranges with a potato peeler. Cut into 1 1/2 inch lengths and into 1/16 inch wide slivers. Place in a small sauce pan and cover with cold water. Bring to a boil and simmer 8 minutes. Drain. Meanwhile, place the sugar and water in another small, heavy pan and heat, stirring until sugar dissolves. Wash the sides of the pan with a pastry brush dipped in cold water and boil the syrup without stirring until it registers 238 degrees. Remove from heat. Add drained peel to syrup and let stand at room temperature 30 minutes or longer. To serve: remove collar and allow large souffle to stand at room temperature 1 hour.