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Title: Individual Grand Marnier Souffles - Glorious Liqueurs
Categories: Makebooze
Yield: 4 Servings
| SOUFFLES | ||
| 1 1/2 | c | Milk |
| 1/4 | c | Unsalted butter, melted |
| 3/4 | c | Cornstarch |
| 2/3 | c | Sugar, divided |
| 5 | Eggs, separated | |
| 3 | tb | Grand Marnier |
| 1 | tb | Grated orange peel |
| WHIPPED CREAM TOPPING | ||
| 3 3/8 | c | Heavy cream |
| 1 1/2 | tb | Powdered sugar |
| 2 | tb | Grand Marnier |
| Powdered sugar, for | ||
| Sprinkling | ||
Souffles:
Preheat oven to 400F. Butter 4 12oz. souffle dishes, sprinkle with sugar and set aside.
Combine milk and butter. Sift cornstarch and 1/3 cup of the sugar; stir into milk.
Cook until mixture thickens. Remove from heat; whisk in egg yolks, then Grand Marnier and orange peel.
Beat egg whites and salt until foamy. Beat in remaining sugar, 1 tablespoon at a time until stiff peaks form.
Stir about a third of the egg whites into the custard, then gently fold in the remainder, just until no white streaks show. Divide among prepared dishes.
Bake until puffed and firm on top, about 12 minutes.
Whipped Cream Topping:
In cold bowl, using cold beaters, beat the cream and sugar until soft peaks form. Slowly beat in Grand Marnier and beat until stiff peaks form.
Dust souffles with powdered sugar. Serve at once with whipped cream.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.
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