Grand Marnier Soufflé with Vanilla Sauce

recipe
A creamy vanilla custard sauce tops this ethereally light soufflé recipe, which is delicately flavored with orange liqueur.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 242
Caloriesfromfat 30 %
Fat 8.1 g
Satfat 3.7 g
Monofat 2.7 g
Polyfat 0.8 g
Protein 7.9 g
Carbohydrate 30 g
Fiber 0.1 g
Cholesterol 190 mg
Iron 0.7 mg
Sodium 179 mg
Calcium 104 mg

Ingredients

Sauce:
2 large egg yolks, lightly beaten
1 cup whole milk
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
Dash of salt
Soufflé
Cooking spray
1 tablespoon sugar
3 large egg yolks, lightly beaten
3 tablespoons all-purpose flour
2/3 cup 2% reduced-fat milk
1/4 cup sugar
1 tablespoon butter
3 tablespoons Grand Marnier (orange-flavored liqueur)
2 teaspoons vanilla extract
5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
2 tablespoons sugar

Preparation

To prepare sauce, place 2 egg yolks in a medium bowl. Combine whole milk and 2 1/2 tablespoons sugar in a small, heavy saucepan over medium heat; heat to 180° or until tiny bubbles form around edge (do not boil).

Gradually add hot milk mixture to 2 egg yolks, stirring constantly with a whisk. Return mixture to pan; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Stir in 1 teaspoon vanilla and dash of salt. Pour into a glass bowl; cover and chill.

Preheat oven to 375°.

To prepare soufflé, coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1 tablespoon sugar.

Place 3 egg yolks in a medium bowl; set aside. Place flour in a small, heavy saucepan; gradually add 2% milk, stirring with a whisk. Stir in 1/4 cup sugar; add butter. Cook over medium heat until thick (about 5 minutes), stirring constantly. Gradually add hot milk mixture to 3 egg yolks, stirring constantly with a whisk. Return mixture to pan; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Stir in liqueur and 2 teaspoons vanilla; cook 1 minute, stirring constantly. Remove from heat.

Place egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into milk mixture; gently fold in remaining egg white mixture.

Spoon into prepared soufflé dish. Place soufflé dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375° for 30 minutes or until puffy and set. Spoon about 3 tablespoons sauce over each serving. Serve immediately.

December 2002
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