Grand Marnier Souffle Recipe

How to make it

---

• Prepare one large or 6 individual (approx. 4 ounce) souffle dishes by buttering insides well and coating with regular granulates white sugar. You may not use all six or you may use more depending on your technique.
• In a saucepan over medium high heat, heat the butter and flour, whisking to form a paste.
• Dissolve the sugar in the milk.
• Off the heat, add to the flour mixture.
• Return to heat and bring to a boil, while still mixing with whisk.
• Lower heat and simmer for several minutes while still whisking. Do not let it burn. It needs to form an elastic paste.
• Let cool for 5 minutes, you don't need to whisk while cooling.
• While whisking, add egg yolks, vanilla and Grand Marnier.
• Preheat oven to 375 degrees F.
• In a separate bowl, whip the egg whites until stiff but not dry.
• Gently, gently without deflating the egg whites, fold into the souffle base. (This is where the technique part comes in) Fold until just barely mixed together.
• Gently pour the mixture into the prepared dish or dishes.
• Bake at 350 degrees F approximately 20 minutes. Hopefully you have an oven with window in the door so you can see when they are done. Otherwise open the oven door as little as possible to check on them.
• Dust with powdered sugar and serve soon as removed from oven.