Grand marnier® souffle

Yield: 6 Servings

Measure Ingredient
2 tablespoons Butter
1½ tablespoon All-purpose flour
½ cup Scalded milk
½ teaspoon Vanilla extract
5 Egg yolks
4 tablespoons Sugar; divided
6 Egg whites
Grand Marnier® liqueur; as needed
Whipped cream; as needed

Melt butter, add flour, and cook until golden. Add scalded milk and cook until thick. Cook 5 minutes, stirring constantly. Add vanilla. Beat egg yolks with 3 tablespoons sugar and combine with the cream sauce. Beat 6 egg whites stiff, add 1 tablespoon sugar. Fold in half the egg whites, then the other half. Pour into a buttered and slightly sugared casserole. Bake at 400° F for 20 minutes. Serve with 2 tablespoons Grand Marnier added to 2 tablespoons whipped cream, or pour over lighted Grand Marnier--or both.

Recipe by: Helen Corbitt's Potluck Cookbook Posted to MC-Recipe Digest V1 #820 by Crane Walden <cranew@...> on Sep 29, 1997

Similar recipes