Recipe by evelyn/athens
If you've never made a souffle, don't be afraid to try. It really is a grand finale to a special dinner.
Top Review by Annisette
Never made a souffle before, and boy did I impress myself! This recipe was great! Very easy to understand instructions!! Yes, it might have been a little time consuming, but it was time well spent, IMHO!! I made the custard a day ahead and refrigerated it, along with the prepared souffle dishes. I used mini souffle dishes, so everyone could have their own. I whipped the egg whites and sugar the next day and folded that into the custard, then filled the souffle dishes...left about 1/2 to 1 inch of head space. They puffed up very nicely, thank you!! Great recipe to impress your guests! Thanks for posting this!!!
- 1 tablespoon butter, melted
- 1 tablespoon brown sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1⁄4 cup cornstarch
- 1⁄2 cup sugar
- 6 egg yolks
- 1 pinch salt
- 1⁄4 cup all-purpose flour
- 1⁄4 cup Grand Marnier (or liqueur of your choosing)
- 2 tablespoons freshly grated orange zest (if using Grand Marnier)
- 4 egg whites
- icing sugar
Directions See How It's Made
- Brush a 5-cup souffle dish with melted butter; dust with brown sugar. Refrigerate until ready to use.
- In a medium saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove 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 of the yolks and salt and stir until smooth. Gradually whisk this mixture into the warm milk.
- Cook over medium-low heat, whisking constantly, until thick, 3-4 minutes. Remove from heat and let cool, about 10 minutes. Beat in remaining 4 yolks, one at a time. Sift flour over mixture in two batches, mixing well.
- Cook over medium-low heat, stirring constantly, until smooth. Remove from heat and stir in liqueur and zest. Scrape custard into a bowl and set aside to cool.
- Preheat oven to 400 degrees F.
- In a large bowl, beat whites until soft peaks form. Slowly add remaining ¼ cup sugar and beat until firm peaks form. Fold whites into cooled custard.
- Transfer to soufflé dish and bake for 20 minutes, until puffed and browned on top. Dust top with icing sugar and serve immediately (a soufflé waits for no one!).