In the kickoff edition of the magazine, a perfected soufflé recipe by Jacques Pépin was shared, featuring Grand Marnier with a hint of orange zest. This heavenly, citrus-infused dessert remains unbeatable today, nearly 44 years later, with a tender core, subtle exterior, and its trademark rise.

Indeed, soufflés carry the stigma of being highly challenging. Consider the text accompanying Pépin's very first recipe from 1978 that posed the question "Why does the concept of creating one transform fearless kitchen warriors into timid creatures?"

Contrary to popular belief, crafting a soufflé is not as daunting. As Pépin points out, success lies in how the air is worked into the egg whites. To optimize the outcome, begin with eggs at room temperature; chilled eggs can hamper the volume that can be achieved. When folding in the crème pâtissière, exercise caution to avoid deflating the blend. A collar made of parchment paper helps ensure a vertical rise instead of lateral spread. Another tip includes dusting the buttered dish with a mix of sugar and flour, then chilling it for adherence before introducing the batter. As the soufflé bakes, it grabs onto the sugar while the flour serves as an anti-stick agent.

Don't worry if you're out of Grand Marnier – another variation of orange liqueur can do the trick.

Please remember this recipe was prepared in its original proportion. The automated adjustment of ingredients has been done, but cooking times and steps are retained unchanged. Understand that not all recipes scale up flawlessly.

The original recipe renders 6 servings. For the crème pâtissière, you'll need two-thirds cup granulated sugar, 3 large egg yolks, a teaspoon of vanilla extract, 3 tablespoons of all-purpose flour, and a cup of whole milk. For the soufflé, gather 3 tablespoons each of granulated sugar and all-purpose flour, soft unsalted butter for greasing, 2 tablespoons of Grand Marnier, a tablespoon of grated orange zest, and 6 large egg whites at room temperature. Have some powdered sugar on hand for garnishing.

The step-by-step instructions, initially featured in 1978, guide you from preparing the crème pâtissière through to serving the baked soufflé.