Coat isoufflé dishes with butter	Grand Marnier Soufflé

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Grand Marnier Soufflé

Source: Fio's Culinary Adventures, November, 2012

Yield: 4 servings

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Ingredients

For Soufflé:

• 6 eggs

• 2 oz sugar

• 4 oz Grand Marnier

• 1/2 tsp flour

• 1/2 tsp grated orange rind

For Soufflé Dishes:

• 1 Tbsp unsalted butter

• 2 Tbsp sugar

• Powdered sugar

For Sauce:

• 4 egg yolks

• 1 cup cream

• 1 cup milk

• 1/2 tsp vanilla extract

• 2 oz sugar

• 1/2 Tbsp Grand Marnier

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Preparation

Separate egg yolk and whites into two stainless steel bowls. To the yolks add the sugar, orange rind and Grand Marnier and whisk the mixture over a double boiler until just lightly warmed and beginning to coagulate. (Do not overcook this mixture or it will be like “scrambled eggs”.) Remove from heat, add flour, whisk well and set aside. Coat the inside of the soufflé dishes with butter, making sure to focus on the rim. Pour sugar into each dish and swirl the dish around making sure every part of the dish is coated with sugar, especially the rim.

Pre-heat the oven to 375°. Whip the egg whites to a "soft" peaks, and immediately fold into the egg yolk batter using a rubber spatula. Pour into the soufflé dishes and place in the oven. Bake 12 to 15 minutes (until done). Soufflé should be bouncy (spongy) when touched on top, not too soft. (An incision may be made on top to check the inside for "doneness.” If undercooked the center will still be liquid in appearance.) Dust with powered sugar and served immediately.

Sauce preparation: Bring the milk and cream to the boiling point (do not boil). Place the egg yolks, vanilla and sugar in a bowl and whisk, then gradually add the hot milk/cream while whisking. Place back into pan and continue cooking over a low heat for three to four minutes. DO NOT BOIL. Remove from heat, strain and add Grand Marnier. Sauce can be made hours before the soufflés. Keep at room temperature or warmer.