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Souffle Grand Marnier |
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CUSTARD |
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1/2 |
Cup |
Sugar |
Mix together in a saucepan |
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1/2 |
Cup |
Flour |
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1/2 |
Tsp |
Salt |
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1 1/2 |
Cups |
Light Cream |
Add Cream & Stir cook over a low flame |
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5 |
ea |
Egg yolks |
Mix in some hot custard in yolks then add |
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1 |
tsp |
Vanilla |
Add the vanilla |
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1 |
ea |
Orange |
Add, grated zest (the skin) |
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2 |
Tbs |
Cognac |
Add to Custard |
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2+ |
Tbs |
Grand Marnier |
Add to Custard |
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MERANGUE |
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6 |
ea |
Egg Whites |
n a grease free bowl Whisk egg whites |
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1 |
dsh |
Granulated Sugar |
add sugar as you go to firm |
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SOUFFLE MIX |
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Combine some of the egg whites with custard |
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Fold in the balance |
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ASSEMBLY |
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1 |
chk |
Butter |
Rub souffle dish with butter |
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2 |
Tbl |
Sugar |
Sprinkle with sugar until coated |
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Preheat oven to 400 |
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Put mixture in dish |
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Bake 10 minutes @ 400 |
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Bake 15 minutes @ 425 |
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1 |
dsh |
Powered Sugar |
Sprinkle top with Powered Sugar |
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Bake 2 minutes more |