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Grand Marnier Souffle

Source of Recipe


Ladies' Home Journal






List of Ingredients



• -- Souffle Base --
  
• 3 Tbsp butter or margarine
  
• 1/3 cup all-purpose flour
  
• 1 cup milk
  
• 2 Tbsp granulated sugar
  
• 5 large egg yolks
  
• 1/3 cup Grand Marnier (orange-flavored liqueur)
  
• 1-1/2 tsp grated orange peel
  
• *
  
• 1/2 tsp grated orange peel
  
• 4 Tbsp granulated sugar, divided
  
• 8 large egg whites, at room temperature for 20 to 30 minutes
  
• 1/4 tsp salt
  
• *
  
• -- Whipped Cream --
  
• 1 cup heavy or whipping cream
  
• 2 Tbsp confectioners' sugar
  
• 1 tsp Grand Marnier
  
• 1/2 tsp vanilla extract
  






Instructions



1. Make souffle base: Melt butter in a 3-quart saucepan over medium-low heat. Stir in flour; cook, stirring, 1 minute. Gradually whisk in milk; stir in granulated sugar. Cook, stirring frequently, until sauce thickens and comes to boil; boil 1 minute. Remove pan from heat.
   
   
2. Whisk egg yolks in a medium bowl. Gradually whisk in one-third of the hot milk mixture. Gradually pour yolk mixture into saucepan, whisking until blended. Return pan to low heat. Cook, stirring constantly, until mixture thickens and returns to a boil. Remove from heat. Vigorously whisk in Grand Marnier and 1-1/2 teaspoons grated orange peel until smooth. Remove from heat; pour into a medium bowl, scraping with a rubber spatula. Cover surface with plastic wrap; let cool 20 minutes. (Can be made ahead. Refrigerate 2 hours or overnight.)
   
   
3. Heat oven to 375 degrees (F). Adjust oven rack to bottom of oven. Grease a 2-1/2-quart souffle dish. Combine 1/2 teaspoon orange peel and 2 tablespoons of the granulated sugar in a cup. Coat dish with sugar mixture.
   
   
4. Beat egg whites and salt in large mixer bowl on medium speed to soft peaks. At high speed, gradually beat in remaining 2 tablespoons sugar; beat just to stiff peaks. (If souffle base has been refrigerated, stir base to loosen.) Stir a large spoonful of beaten whites into the souffle base. With rubber spatula, gently fold in remaining whites in 2 additions just until blended. (Do not overmix; it's okay if a few streaks of whites remain.) Pour mixture into prepared dish. Bake 40 minutes, until the souffle puffs and the top is browned.
   
   
5. Make whipped cream: Meanwhile, beat all whipped cream ingredients in a small mixer bowl to soft peaks.
   
   Serve the warm souffle immediately with whipped cream.
   
   Makes 8 servings.