Grand Marnier Soufflé with Vanilla Sauce
A creamy vanilla custard sauce tops this ethereally light soufflé recipe, which is delicately flavored with orange liqueur.
How to Make It
Step 1
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).
Step 2
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.
Step 3
Preheat oven to 375°.
Step 4
To prepare soufflé, coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1 tablespoon sugar.
Step 5
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.
Step 6
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.
Step 7
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.
Evasears's Review
I prepared this recipe as directed using individual ramkins, and froze for two weeks. Took them out and baked them while frozen for forty minutes. I made the sauce earlier that day and warmed befor serving.. This is a delicious light but fancy dessert. Everyone loved them. I cooked them while dinner was being eaten. The perfect end to a dinner party. I prepared this in 6 individual 6oz ramkins.
Merrycarol's Review