Souffle au Grand Marnier

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Souffle au Grand Marnier

Recipe Information
Source: Teri Serves/Makes:4 Ingredients Butter and granulated sugar for souffle mold 1 cup (225 ml) milk 3 egg yolks 1/4 cup (60 ml) less 2 tsp (10 ml) granulated sugar 3 tbsp (45 ml) all-purpose flour 4 egg whites 1/8 tsp (1 ml) cream of tartar 1/4 tsp (1 ml) vanilla extract Grated zest of 1 orange 1/4 cup (60 ml) of Grand Marnier Confectioners' sugar for dusting Preparation Preheat oven to 475. Butter and sugar a 4 cups (950 ml) souffle mold. In a small saucepan, bring the milk to a boil over medium heat. While the milk is heating, whisk the egg yolks and granulated sugar together in a small bowl. Add the flour and mix well, until smooth and free of lumps. Thin the egg yolk mixture with approximately 1/4 cup (60 ml) of the warm milk. When the remaining milk begins to boil, add it to the egg yolk mixture and stir well. Return the mixture to the saucepan and whisk rapidly over medium-high heat, making sure to whisk the bottom and the sides of the pan until the cream thickens and boils, about 1 minute. Cook the pastry cream an addtional 2 minutes over medium heat, whisking while it boils gently, until it becomes shiny and easy to stir. Remove the pan from the heat and cover to keep warm. In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form. Pour the pastry cream into a large bowl and stir in the vanilla, grated orange zest, and Grand Marnier. Fold one-third of the stiffly beaten eggs whites into the pastry cream with a whisk to lighten it. Fold the remaining whites into the mixture with a rubber spatula until it is smooth. Pour the souffle batter into the prepared mold and level the surface with the spatula. Run your thumb around the top of the mold to clean off any excess batter. Bake the souffle on the lowest rack of the oven for 5 minutes. Lower the temperature to 425 and bake another 4 to 5 minutes, until the souffle has risen at least halfway above the top of the mold, and is golden-brown in color, and springy to the touch. Remove from oven, dust with confectioners' sugar and serve immediatley. Comments You can replace the Grand Marnier with any liqueur of your choice.

Recipe Information

Source:: Teri

Serves/Makes:4

Ingredients

Butter and granulated sugar for souffle mold
1 cup (225 ml) milk
3 egg yolks
1/4 cup (60 ml) less 2 tsp (10 ml) granulated sugar
3 tbsp (45 ml) all-purpose flour
4 egg whites
1/8 tsp (1 ml) cream of tartar
1/4 tsp (1 ml) vanilla extract
Grated zest of 1 orange
1/4 cup (60 ml) of Grand Marnier
Confectioners' sugar for dusting

Preparation

Preheat oven to 475.
Butter and sugar a 4 cups (950 ml) souffle mold.
In a small saucepan, bring the milk to a boil over medium heat.
While the milk is heating, whisk the egg yolks and granulated sugar together in a small bowl.
Add the flour and mix well, until smooth and free of lumps.
Thin the egg yolk mixture with approximately 1/4 cup (60 ml) of the warm milk.
When the remaining milk begins to boil, add it to the egg yolk mixture and stir well.
Return the mixture to the saucepan and whisk rapidly over medium-high heat, making sure to whisk the bottom and the sides of the pan until the cream thickens and boils, about 1 minute.
Cook the pastry cream an addtional 2 minutes over medium heat, whisking while it boils gently, until it becomes shiny and easy to stir.
Remove the pan from the heat and cover to keep warm.
In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
Pour the pastry cream into a large bowl and stir in the vanilla, grated orange zest, and Grand Marnier.
Fold one-third of the stiffly beaten eggs whites into the pastry cream with a whisk to lighten it.
Fold the remaining whites into the mixture with a rubber spatula until it is smooth.
Pour the souffle batter into the prepared mold and level the surface with the spatula.
Run your thumb around the top of the mold to clean off any excess batter.
Bake the souffle on the lowest rack of the oven for 5 minutes.
Lower the temperature to 425 and bake another 4 to 5 minutes, until the souffle has risen at least halfway above the top of the mold, and is golden-brown in color, and springy to the touch.
Remove from oven, dust with confectioners' sugar and serve immediatley.

Comments

You can replace the Grand Marnier with any liqueur of your choice.