Prep 20 mins
Cook 20 mins
Very light sweet souffle, just that touch of Grand Marnier.
- 1 large orange
- 8 sugar cubes
- 1 cup whole milk
- 3 large eggs, seperated
- 1 1⁄2 tablespoons all-purpose flour
- 1 tablespoon butter
- 2 large egg whites
- 3 tablespoons white sugar
- 3 tablespoons Grand Marnier
- confectioners' sugar, for sprinkling
- Prepare the one quart souffle dish, by buttering well, sprinkle with granulated sugar, discarding the excess. Prepare a double paper collar to the outside of the dish two inches higher, and secure with a string.
- Preheat oven to 425 degrees F.
- Rub sugar cubes over the orange rind, until they soak up the oils from the zest.
- Heat milk gently with the sugar cubes until dissolved.
- Beat the three egg yolks with the flour, until smooth, stir in the hot milk, pour mixture back into the pot and bring to a boil, stirring.
- Cook gently for two minutes stirring constantly, then dot the top with the butter and cover and let stand five minutes,.
- Stiffly beat all the egg whites, add the sugar and beat again for 30 seconds until mixture is glossy.
- Stir in the Grand Marnier into the orange mixture, then fold in one quarter of the beaten whites into custard mixture to loosen and combine.
- Add the remaining whites and fold in lightly and gently as possible, but combining.
- Transfer mixture to preparedcasserole dish and bake in the preheaed 425 degree oven for 15 to 20 minutes, or until puffed and brown.
- Remove from oven, remove paper collar, sprinkle with confectioners powdered sugar.
- Serve at once.