Title: Grand Marnier® Souffle
Categories: None
Yield: 6 Servings

2	tb	Butter
1 1/2	tb	All-purpose flour
1/2	c	Scalded milk
1/2	ts	Vanilla extract
5		Egg yolks
4	tb	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.

NOTES : Formatted by C. Walden (and very nicely done, too!) Posted to MM-Recipes Digest V4 #6

Recipe by: Helen Corbitt's Potluck Cookbook

previous

next