Prep 25 mins
Cook 20 mins
Impress your companion and yourself with this fabulous dessert. Restaurant quality souffle prepared fresh in your kitchen! You can make the custard several hours or the day before. Use our Grand Marnier Sauce as a finishing touch.
- 1 tablespoon butter, melted
- 2 tablespoons brown sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 tablespoons cornstarch
- 1⁄4 cup sugar
- 4 egg yolks
- 1⁄4 teaspoon salt
- 1⁄4 cup all-purpose flour
- 1⁄4 cup Grand Marnier
- 2 tablespoons orange zest, freshly grated
Egg White Mixture
- 2 egg whites
- 1⁄4 cup sugar
- Brush 2 tall ramekins with melted butter. Press brown sugar gently into all sides of the ramekins. Refrigerate until ready to use.
- In a small saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove from heat and set aside.
- In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 egg yolks and salt. Stir until smooth.
- Gradually whisk this mixture into the warm milk. Cook over medium-low heat stirring constantly until the mixture thickens, approximately 4 minutes.
- Remove from heat and cool in refrigerator or freezer until slightly chilled, about 10 minutes.
- Beat in remaining 2 yolks. Using a sifter, sift flour over mixture and stir well.
- Return to medium heat and stir constantly until smooth. Remove from heat. Add liqueur and orange zest.
- Scrape custard into a large bowl and set aside to cool until ready to prepare soufflés.
- Preheat oven to 400 degrees.
- Beat whites until soft peaks form.
- Gradually add remaining sugar and beat until firm peaks form. Fold whites into cooled custard.
- Spoon mixture into the ramekins leaving about ½ to 1 inch head space.
- Bake for 20 minutes until puffed and browned on top.
- Serve immediately.