Grand Marnier Souffle
Yield 2 servings
Ingredients
1/2 tablespoon softened butter
1/3 cup sugar, plus a bit for dusting the mold
1/2 tablespoon orange zest, finely grated
3 tablespoons sifted all-purpose flour
3/4 cup milk
4 egg yolks
2 tablespoons butter at room temperature
5 egg whites
Pinch of salt
1 tablespoon of sugar
2 teaspoons vanilla extract
4 tablespoons Grand Marnier
| 1 | Preheat oven to 400°F. |
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| 2 | Butter a 6-cup soufflé mold with butter. Coat the bottom and sides evenly with granulated sugar, knocking out excess. If you like, tie a collar of parchment paper around the outside of the mold. |
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| 3 | Combine the orange zest and sugar, rubbing with fingers to extract the orange oils. |
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| 4 | Place the flour in a medium saucepan and mix in a few tablespoons of milk until smooth. Whisk in the orange sugar and the rest of the milk over medium high heat until mixture comes to a boil. Cook for 30 seconds at a boil, whisking constantly, and then remove from heat. Whisk 2 more minutes to cool slightly. |
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| 5 | Whisk in the egg yolks one at a time and 1 tablespoon softened butter. Dot the surface of the sauce base with the remaining 1 tablespoon butter to prevent a skin from forming. (Recipe can be made in advance up to this point. When ready to continue, reheat sauce gently over low heat, whisking constantly, until barely warm to the touch.) |
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| 6 | Beat egg whites with salt until soft peaks form. Sprinkle in 1 tablespoon sugar and continue beating until stiff, but not dry. |
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| 7 | Beat the vanilla and Grand Marnier into the sauce base and stir in 1/4 of the beaten whites. Gently fold in the remaining egg whites until just incorporated. Fill the soufflé mold, smooth the top with a rubber spatula, and place in the middle of the oven. Immediately turn heat down to 375°F and bake, with opening the oven, for about 25 - 30 minutes. |
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