Prep 20 mins
Cook 1 hr 40 mins
This recipe comes from the The Gourmet Cookbook. Posted for ZWT III -- France. Bake in a low gratin dish (16 inch) rather than a high-sided souffle mold, it does not puff up as high as a conventional souffle, and it has the consistency of a light, airy pudding.
- 2⁄3 cup sugar, plus additional for coating gratin dish
- 1 1⁄3 cups whole milk
- 8 tablespoons unsalted butter
- 1⁄2 cup all-purpose flour
- 4 large eggs, separated, left a room temperature for 30 minutes
- 1⁄2 cup Grand Marnier
- 4 large egg whites, left a room temperature for 30 minutes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cream of tartar
- Put a rack in middle of oven and preheat to 400°F.
- Butter gratin dish (see above) and sprinkle with sugar, knocking off excess.
- Bring milk just to a simmer in a small saucepan.Remove from heat.
- Melt butter in a 2 to 3 quart saucepan over low heat. Stir in flour and cook, stirring, for 5 minutes to make roux.
- Remove pan from heat and add milk in a steady stream, whisking constantly, then add remaining 2/3 cup sugar, whisking vigorously.
- Cook mixture over low heat, whisking, until smooth, about 2 minutes.
- Remove pan from heat and add egg yolks one at a time, whisking after each addition until incorporated.
- Slowly whisk in Grand Marnier.
- Cover mixture with a buttered round of wax paper and cool to room temperature.
- Beat 8 whites with salt in a large bowl with an electric mixer at medium speed until frothy.
- Add cream of tarter, increase speed to high, and beat until whites form stiff peaks. Stir one quarter of whites into yolk mixture to lighten it, then gently but thoroughly fold mixture into remaining whites.
- Reserve 1 cup of mixture and transfer remainder to gratin dish. Mound reserved mixture in center.
- Bake souffle until puffed and golden, 25 to 30 minutes.
- Serve immediately.