heat oven to 375° F. grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. coat with 1 tablespoon sugar, then tap out the excess. set aside.
melt the remaining butter in a large saucepan over medium heat and whisk in the flour. blend in the milk and cook, stirring constantly, until the sauce boils, 1 minute. remove from heat. blend in the liqueur and zest. whisk in the egg yolks one at a time. set aside. (recipe can be made to this point up to 1 day ahead. cover and refrigerate.)
beat the egg whites, salt, cream of tartar, and remaining 2 tablespoons of sugar until stiff (but not dry) peaks form. pour the sauce into the whites; gently fold together. spoon into ramekins.
bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones.
serve immediately with Custard Sauce: poke a small hole in the crust of the souffle and pour sauce inside.
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