Debbies Grand Marnier Souffle

Name: Debbies Grand Marnier Souffle
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 souffles, 4 serving(s)
Ingredients: 1/3 cup butter; 3/4 cup flour; 1/2 teaspoon salt; 1 1/2 cups milk; 5 eggs, separated; 3 egg whites; 1 cup sugar; 2 tablespoons orange juice; 1 teaspoon orange rind; 1/2 cup Grand Marnier; 1/2 cup sugar; 4 egg yolks; 1 teaspoon vanilla; 1 1/4 cups milk

Submitted by debbies dishes

"This was served at my favorite French resturant in Orlando, Fla. The most popular item on the menu. Takes a little work, but well worth it for a very special romantic dessert."

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Ready In:: 1hr 30mins
Ingredients:: 14
Yields:: 4 souffles
Serves:: 4

ingredients

Souffle
¹⁄₃ cup butter
³⁄₄ cup flour
¹⁄₂ teaspoon salt
1 ¹⁄₂ cups milk
5 eggs, separated
3 egg whites
1 cup sugar
2 tablespoons orange juice
1 teaspoon orange rind
¹⁄₂ cup Grand Marnier
Creme Anglaise
¹⁄₂ cup sugar
4 egg yolks
1 teaspoon vanilla
1 ¹⁄₄ cups milk

directions

Beat 5 egg yolks until thick. Set aside.
Melt butter over low heat, careful not to brown.
Add flour and salt, mix until smooth.
Add milk, stirring constantly, until thick and smooth. Temper into egg yolks.
Add orange juice, orange rind and Grand Marnier. Mix well.
Set aside to cool.
Preheat oven 350 degrees
Butter and sugar sides of 4 individual souffle dishes.
Beat all eight egg whites until soft peaks.
Add sugar and beat until stiff peaks.
Fold into egg mixture.
Pour into prepared souffle dishes.
Place filled souffle dishes on cookie sheet and bake one hour.
Remove from oven and pour cream Anglais into middle of each souffle.
Serve at once.
Creme Anglaise:.
Beat sugar and egg yolks until thick and pale yellow.
Bring milk to boil. Gradually add to yolk mixture in a slow steady stream while whisking the whole time.
Transfer mixture into saucepan, over low heat, stirring constantly, until sauce thickens and coats the spoon (about 170 degrees).
Remove from heat and continue to stir for 2 minutes.
Strain through a fine sieve and stir in vanilla.
Note: sauce an be made a day in advance and stored in refridgerator, with plastic wrap placed on top of custard.

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RECIPE SUBMITTED BY

debbies dishes

I am a 55 year old female. Born and raised in the south. I am married and have three grown children and one granddaughter and my best friend Chewy,a toy yorkie. I love Carolina basketball. camping and reading. I have been cooking since I was able to reach the counter, cooking my first meal at the age of 10. My mother and grandmother taught me the southern ways. I don't measure much (neither did they) so if you try my recipes, take that into consideration. I am a three time cancer survivor and hope to finally get my recipes together in one spot for family and friends before my luck runs out. Hope you and your family enjoys them as much as mine has.

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