Grand Marnier Souffles With Crème Anglaise
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
37
Spice
44
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
In a large bowl with an electric mixer beat whites until they hold soft peaks
2
Preheat oven to 400°F
3
Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar
4
In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour
5
Cook roux, whisking, 3 minutes
6
Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan
7
Transfer mixture to a bowl and cool 5 minutes
8
In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth
9
Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks
10
Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly
11
Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan
12
Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden
13
Remove pan from oven and transfer ramekins to dessert plates
14
With 2 forks pull open center of each soufflé and pour some crème anglaise into opening
15
Serve souffl s immediately
16
Preheat oven to 400°F
17
Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar
18
In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour
19
Cook roux, whisking, 3 minutes
20
Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan
21
Transfer mixture to a bowl and cool 5 minutes
22
In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth
23
In a large bowl with an electric mixer beat whites until they hold soft peaks
24
Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks
25
Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly
26
Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan
27
Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden
28
Remove pan from oven and transfer ramekins to dessert plates
29
With 2 forks pull open center of each soufflé and pour some crème anglaise into opening
30
Serve souffl s immediately