Preheat the oven to 190°C. Brush the inside of 6 ramekins with some softened butter all the way up to the rim and coat with a thin layer of castor sugar, tapping out any excess. Place in the fridge until needed.

To prepare the custard base, heat the milk in a saucepan with 1 tbsp of the sugar and the Vanilla Extract. Meanwhile, beat the egg yolks and remaining sugar together in a large bowl with an electric whisk or if you are brave by hand with a balloon whisk until pale and creamy. Add the flour and cornflour into the egg mixture a third at a time until well incorporated. Then very slowly, while whisking continuously to prevent the eggs from curdling, add the hot milk to the egg mixture. Pour it back into the saucepan and stir continuously over low heat until the custard is smooth and thick.

Transfer to a bowl, placing a piece of clingfilm directly onto the top of the custard to prevent a skin from forming, and allow to cool.

Squeeze the orange juice into a saucepan and gently reduce the juice to 150ml.

Allow the juice to cool completely before adding it to the cooled custard together with the orange zest, Sweet Rub and Grand Marnier liquor.

Whisk the egg whites in a bowl until they form soft peaks and then very gradually mix in the sugar one tablespoon at a time. When all the sugar has been incorporated, you should have a stiff meringue-like consistency.

Very carefully fold the egg whites into the prepared custard using a metal spoon. Fold one large spoon of egg whites to begin with in order to loosen the eggs. Make sure that you have no pockets of egg whites left as this will create uneven cooking.

Spoon the mixture to the top of the ramekins and level with a palette knife. Use your thumb to clean the rim of the ramekin right around the edge of the mixture to create a gap between the rim and the soufflé mixture. Place on a baking tray on the middle shelf in the oven and bake for 15 minutes until they have risen and are a beautiful golden colour!

Dust with icing sugar and serve pronto!