Grand Marnier Soufflé
Makes 2 large soufflés or 10–12 individual soufflésPosted June 29, 2013
Soufflé in French means "puffed up." It is a culinary term, used in both English and French, to describe a light, frothy dish that is nonetheless stiff enough to hold its shape. According to food historians, soufflés, both sweet and savory, were part of 18th century French cuisine.
Directions
- Butter the soufflé dishes and coat the insides with granulated sugar. (This can be done a day ahead and the dishes kept in the freezer.)
- Preheat oven to 400°F (200°C).
- Melt the butter and mix in the flour to make a smooth paste (roux).
- Warm the milk, then add it to the roux, stirring constantly on low-medium heat, until the mixture is smooth and without lumps.
- Add the orange zest, Grand Marnier and 1 cup sugar, stirring constantly to combine. Cool a bit before adding the egg yolks.
- Beat the egg yolks and combine with the mixture.
- Beat the egg whites with 1/4 cup sugar until a soft meringue forms.
- Fold the meringue gently into the mixture.
- Pour into the prepared dishes, filling just below the rim.
- Bake for 20 minutes (the top will be a bit crispy).
- Sprinkle with confectioners' sugar and serve immediately.
