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Ingredients
| salted butter: 1/3 cup |
| all-purpose flour (unsifted): 3/4 cup |
| salt: 1/2 tsp |
| 2% milk: 1 1/2 cups |
| eggs: 5 (separated) |
| eggs: 3 (whites) |
| granulated sugar: 1 cup |
| orange juice: 2 Tbl |
| orange peel: 1 tsp |
| Grand Marnier liqueur: 1/2 cup |
| granulated sugar: 1/2 cup |
| eggs: 4 (yolks) |
| vanilla extract: 1 tsp |
| 2% milk: 1 1/4 cups |
Debbies Grand Marnier Souffle
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- Beat 5 egg yolks until thick. Set aside.
- Melt butter over low heat, careful not to brown.
- Add flour and salt, mix until smooth.
- Add milk, stirring constantly, until thick and smooth. Temper into egg yolks.
- Add orange juice, orange rind and Grand Marnier. Mix well.
- Set aside to cool.
- Preheat oven 350 degrees
- Butter and sugar sides of 4 individual souffle dishes.
- Beat all eight egg whites until soft peaks.
- Add sugar and beat until stiff peaks.
- Fold into egg mixture.
- Pour into prepared souffle dishes.
- Place filled souffle dishes on cookie sheet and bake one hour.
- Remove from oven and pour cream Anglais into middle of each souffle.
- Serve at once.
- Creme Anglaise:.
- Beat sugar and egg yolks until thick and pale yellow.
- Bring milk to boil. Gradually add to yolk mixture in a slow steady stream while whisking the whole time.
- Transfer mixture into saucepan, over low heat, stirring constantly, until sauce thickens and coats the spoon (about 170 degrees).
- Remove from heat and continue to stir for 2 minutes.
- Strain through a fine sieve and stir in vanilla.
- Note: sauce an be made a day in advance and stored in refridgerator, with plastic wrap placed on top of custard.