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Ingredients
| salted butter: 1 Tbl (melted) |
| light brown sugar (packed): 2 Tbl |
| 2% milk: 1 cup |
| vanilla extract: 1 tsp |
| cornstarch: 4 Tbl |
| granulated sugar: 1/4 cup |
| eggs: 4 (yolks) |
| salt: 1/4 tsp |
| all-purpose flour (unsifted): 1/4 cup |
| Grand Marnier liqueur: 1/4 cup |
| orange zest: 2 Tbl (freshly grated) |
| eggs: 2 (whites) |
| granulated sugar: 1/4 cup |
Grand Marnier Soufflés for Two
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- Brush 2 tall ramekins with melted butter. Press brown sugar gently into all sides of the ramekins. Refrigerate until ready to use.
- In a small saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove from heat and set aside.
- In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 egg yolks and salt. Stir until smooth.
- Gradually whisk this mixture into the warm milk. Cook over medium-low heat stirring constantly until the mixture thickens, approximately 4 minutes.
- Remove from heat and cool in refrigerator or freezer until slightly chilled, about 10 minutes.
- Beat in remaining 2 yolks. Using a sifter, sift flour over mixture and stir well.
- Return to medium heat and stir constantly until smooth. Remove from heat. Add liqueur and orange zest.
- Scrape custard into a large bowl and set aside to cool until ready to prepare soufflés.
- Preheat oven to 400 degrees.
- Beat whites until soft peaks form.
- Gradually add remaining sugar and beat until firm peaks form. Fold whites into cooled custard.
- Spoon mixture into the ramekins leaving about ½ to 1 inch head space.
- Bake for 20 minutes until puffed and browned on top.
- Serve immediately.