Grand marnier® souffle
6 Servings
Ingredients
Quantity | 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 |
Directions
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
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