Hi there! I (Stephanie) am finally settled back at home. The kitchen here is not jank, but I’m sure I’ll make do here. I’ve been taking special requests from my facebook friends, so today I present to you… the Grand Marnier Souffle!
I’m trying out a recipe from epicurious. This recipe took a little more work than I expected, but it is Mother’s Day as I am writing this post, and my mom loves souffles.
Grand Marnier Souffle
Makes 8 servings
Time: 45 minutes to prepare, 20 minutes to bake
- 6 tbsp unsalted butter, and a little extra for coating the ramekins
- 1 cup sugar, plus a little extra for coating the ramekins (superfine sugar if you have some)
- 1/4 cup plus 2 tbsp flour
- 1 cup whole milk
- 7 egg yolks
- 1/4 teaspoon vanilla
- 1/8 tsp orange oil/extract
- 2 tbsp Grand Marnier
- 8 egg whites
Melt the 6 tbsp of butter in a small saucepan on low heat, then whisk in the flour. Mix it up well, til it’s a pretty thick paste, probably a couple of minutes. Add the 1 cup milk and keep mixing. After a few minutes the mixture should get thicker and start to keep to itself. Remove from stove.
In a really large bowl, mix the egg yolks, vanilla, orange extract, and a bit of salt. Then add the butter/flour/milk mixture to the egg yolk mixture. Whisk til smooth!
In a large mixing bowl, beat the egg whites. Golly, it’s nice to have an electric mixer. That took like… a minute. O_O I found a nice slide show with some good tips on whipping egg whites. SLIDESHOW! Once your egg whites form soft peaks, slowly add the sugar while you continue to beat the egg whites. The mixture should start to look a little matte, and form some stiff peaks.
Whisk about one fourth of the egg white mixture into the really large bowl with the rest of your ingredients. Gently fold the rest of the egg white mixture in. GENTLY! (You don’t want to lose the little bubbles your mixer worked so hard to make). Yay you’ve made souffle batter!
Pour the batter into coated ramekins. Place the ramekins in a deep baking pan and set it in your preheated oven. Pour about 1 inch of hot water into the pan. Bake for about 20 minutes. When it’s ready, the top should be a golden brown, and your little souffles should grow more than a centimeter in height. ^_^
Look, they’re beautiful!! :]
I also whipped up the creme anglaise, also from epicurious. Yum.