Grand Mariner Souffle (episode #14)

Grand Mariner Souffle

 

“CORRECTION-USE MILK NOT HEAVY CREAM”

Ingredients:

Grand Mariner Souffle
  • 2 large large egg yolks, lightly beaten
  • 1 cup Whole Milk
  • 2 1/2 Tablespoons Sugar
  • dash dash salt
  • Cooking Spray
  • 1 tablespoon sugar
  • 3 large egg yolks, lightly beaten
  • 3 tablespoons flour
  • 2/3 cup 2% reduced fat milk
  • 1/4 cup sugar
  • 1 tablespoon butter
  • 2 tablespoons Grand Marnier
  • 2 teaspoons vanilla extract
  • 5 Large egg whites
  • 1/4 teaspoon cream of tartar
  • pinch salt
  • Extra sugar to coat Ramekins

Grand Mariner Souffle Directions:

Vanilla sauce:

  • place 2 egg yolks in a medium bowl.
  • Combine whole milk and 2 1/2 tablespoons sugar in a small, heavy saucepan over medium heat; until tiny bubbles form around edge (do not boil).
  • Gradually add hot milk mixture to 2 egg yolks, stirring constantly with a whisk.
  • Return mixture to pan; cook over medium heat until thick(about 2 minutes), stirring constantly.
  • Remove from heat. Stir in 1 teaspoon vanilla and dash of salt. Pour into a glass bowl; cover and chill.
  • Preheat oven to 375°.

The soufflé:

  • coat a 1 quart soufflé dish with cooking spray; sprinkle with 1 tablespoon sugar.
  • Place 3 egg yolks in a medium bowl; set aside.
  • Place milk in a small heavy saucepan; gradually sift in flour, stirring with a whisk.
  • Stir in 1/4 cup sugar; add butter. Cook over medium heat until thick (about 5 minutes), stirring constantly.
  • Gradually add hot milk mixture to 3 egg yolks, stirring constantly with a whisk.
  • Return mixture to pan; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly.
  • Stir in Grand Mariner and 2 teaspoons vanilla; cook 1 minute, stirring constantly.
  • Remove from heat.
  • Place egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until soft peaks form.
  • Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
  • Gently stir one-fourth of egg white mixture into milk mixture; gently fold in remaining egg white mixture.
  • Pour into prepared soufflé dish.
  • Place soufflé dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch.
  • Bake at 375° for 20 minutes or until puffy and set.
  • Spoon about 3 tablespoons sauce over each serving. Serve immediately.

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