photography by Kevin Hunter Marple

Recipe for Grand Marnier Soufflés

(Yields Four)

 1/2–3/4 cup softened butter
 1/2–1 cup granulated sugar
  (not all will be used in this step)
 2 cups pastry cream (recipe below)
 1/4 cup Grand Marnier
  Zest of 1 orange
 10 egg whites
  Pinch of salt 

Step 1: Brush the inside walls and bottom of four 12-ounce round ceramic molds with softened (not melted) unsweetened butter using a pastry brush to get complete coverage. (Be sure butter goes to the top edge of the mold.) Pour about 1/2 cup of granulated sugar into the mold to cover. Shake out excess and use elsewhere in the recipe. Preheat oven to 375 degrees.
Step 2: Make the pastry cream base using the recipe below. (The base may be made the day before and stored in the refrigerator to save time.)
Step 3: Put the pastry cream base in a medium-size stainless steel bowl. Add Grand Marnier and the orange zest. Set aside. In another stainless steel bowl, put egg whites and pinch of salt. Using an electric mixer, beat until a smooth, homogenous mix is achieved. Distribute the mix between the prepared molds, filling each to within
1/2 inch of the top edge. Immediately place the molds on the lowest rack of the preheated oven and bake 25–30 minutes. (Time will vary depending on your oven and molds.) When soufflés rise and are browned on top, carefully remove them from the oven and place on serving plates.
Step 4: Serve without delay! Tops may be decorated with a dusting of powdered sugar or a sprinkle of Grand Marnier. Crème Anglaise or fresh whipped cream may be served on the side or on top.


Pastry Cream
(Yields about 1 1/2 quarts—enough for 8 soufflés)

 6 egg yolks
 5/8 cup granulated sugar
 5/8 cup all-purpose flour
 2 tbs. cornstarch
 1 qt. whole milk, scalded

Step 1: Combine yolks, sugar, flour, and cornstarch in a bowl until smooth and creamy. Slowly add the scalded milk while stirring with a wire whip until all is well incorporated.
Step 2: Put the mix in a non-aluminum sauce pot. Stirring constantly with a heat-proof spatula or wooden spoon, heat the mix until it starts to thicken. Bring the mix to a complete boil without scorching. Remove from the pan and place in a medium-size stainless steel bowl or storage container. Stir occasionally while cooling to prevent a skin from forming on top. 

 

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