Souffles Grand Marnier
Serves 4
An ephemeral classic that, once mastered, could be made with any flavoring liqueur.
Ingredients #
- Butter and sugar to prepare the souffle dishes
- 1 1/2 cups milk
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled to room temperature
- 3/4 cup cornstarch
- 1/2 cup + 3 tbsp granulated sugar
- 1 1/2 tbsp finely grated orange zest
- 5 large egg yolks
- 4 tbsp Grand Marnier
- 5 large egg whites at room temperature
- Pinch of Cream of Tartar
- 3/4 c well chilled heavy cream
- 2 tbsp confectioners sugar
Instructions #
Preheat oven to 400 F.
Generously butter 4 1 1/4-cup souffle dishes. Put a tsp of sugar in each dish and rotate to coat the inside of the dishes, tapping out the excess.
In a saucepan, combine the milk and the butter.
In a bowl, combine the cornstarch, 1/2 cup of the sugar, and a pinch of salt.
Stir this mixture into the milk mixture with the orange zest, and cook the mixture over moderate heat, whisking, until well-thickened. Remove the pan from heat, beat in the egg yolks and 2 1/2 tbsp of the Grand Marnier, and transfer the mixture to a large bowl.
In another large bowl, beat the egg whites with a pinch of salt until they are frothy, add the Cream of Tartar, and beat the egg whites until they hold soft peaks. Beat in the remaining 3 tbsp sugar, and continue beating until the whites hold stiff peaks. Stir 1/3 of the whites into the yolk mixture to lighten it, and then gently fold in the rest just until fully combined.
Divide the mixture among the prepared dishes and bake in a preheated oven for 12 minutes, or until puffed and golden on top.
While they bake: In a chilled bowl, beat the cream until it holds soft peaks, beat in the confectioners sugar and the remaining 1 1/2 tbsp Grand Marnier, and keep beating until the cream holds stiff peaks.
Serve the souffles with the whipped cream.