Grand Marnier Soufflés
Serves 8
Molds:
1 tablespoon unsalted butter, softened
¼ cup granulated sugar
Soufés:
3 tablespoons unsalted butter
3 tablespoons all-purpose our
1 cup whole milk
1/3 cup granulated sugar
1/8 teaspoon fine salt
3 large egg yolks, lightly beaten
1/3 cup Grand Marnier®
2 teaspoons nely minced orange zest
½ teaspoon vanilla extract
6 large egg whites, room temperature
Your favorite sauce (chocolate, raspberry or vanilla), as an accompaniment
1. For Molds: Preheat oven to 375°F. Adjust oven rack to lower third. Liberally
butter 8 six-ounce soufé dishes; sprinkle with sugar, and tap out excess. Place on
a baking sheet.
2. For Soufés: Melt butter in a medium sauce pan over medium heat. Whisk in
our and cook, stirring often, until smooth, about 3 minutes. Add milk, sugar and
salt and simmer, whisking, until smooth and thickened. Remove from heat, and set
aside.
3. Using hand mixer on medium speed, beat egg yolks and Grand Marnier in a
large mixing bowl. Gradually beat in milk mixture, zest and vanilla. Set aside to
cool.
4. Place egg whites in a separate scrupulously clean bowl. Using scrupulously
clean wire beaters on hand mixer, beat egg whites on high speed until soft peaks
form. When milk mixture has cooled to room temperature, fold beaten egg whites
into base, one-third at a time.
5. Spoon soufé mixture into prepared soufé dishes. Run your index nger
around perimeter of each dish to create a ½-inch border; this will help soufés rise
properly. Wipe top of soufé dishes with a damp paper towel.
6. Bake soufés until surface is dark golden brown in color and center jiggles
slightly when shaken, about 12 to 15 minutes. Serve immediately with your
favorite sauce.
