Grand Marnier Soufflés for Two
Ready In: 45 mins
Yields: 2 souffles
Ingredients
Custard
- 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
Directions
- 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.
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