Vanilla souffle with flaming grand marnier
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 1½ | cup | Milk |
| 6 | Egg yolks | |
| 8 | Egg whites | |
| 1 | pinch | Salt |
| ⅛ | teaspoon | Cream of tartar |
| ½ | cup | Sugar |
| 2 | teaspoons | Vanilla |
| ¼ | cup | Grand Marnier |
| Whipped cream | ||
Directions
Servings: 6 - 8 Source: Souffle Spectaculars by Irena Kirshman (1969) From: Sallie Austin
DIRECTIONS: Preheat oven to 400-F.
Melt the butter and add the flour. Add the milk gradually stirring with a wire whisk to make a thick smooth sauce. Add the sugar and vanilla. Remove from the heat and add the egg yolks one at a time.
Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the slightly cooled sauce into the egg whites.
Spoon into a prepared 6 cup souffle dish.
Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes.
Bring the souffle to the table, make a well in the middle of the souffle by plunging a spoon and fork into it and spreading it apart.
Pour the flaming liqueur into the center.
NOTE: Heat the liqueur before lighting it.
Serve with whipped cream.