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