- 10
- 25 mins
- 55 mins
Ingredients
- 3 tablespoons butter or margarine
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1 1/4 cups whole milk
- 1/4 cup plus 5 tablespoons granulated sugar
- 4 large eggs, separated, plus 1 large egg white
- 1/4 cup Grand Marnier
- 1 tablespoon grated fresh orange peel
- Confectioners' sugar (optional)
Preparation
Step 1
In 2-quart saucepan, melt butter over medium heat. With wire whisk stir in flour and salt until blended, gradually stir in milk. Cook until mixture boils and thickens, stirring frequently; boil 1 minute. Remove saucepan from heat.
Stir 1/4 cup granulated sugar into milk mixture. Whisk in egg yolks until well blended. Transfer to medium bowl; cool slightly, about 30 minutes. Stir in liqueur and peel.
Preheat oven to 375°F. Grease ten 6-ounce ramekins or custard cups; sprinkle ramekins with 3 tablespoons granulated sugar.
In large bowl, with mixer at high speed, beat egg whites and remaining 2 tablespoons sugar until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of whites into yolk mixture; fold yolk mixture gently back into remaining whites.
Spoon mixture into prepared ramekins. Bake 30 minutes or just until set. When souffles are done, sprinkle with confectioners' sugar if you like. Serve immediately.