Souffle Grand Marnier
|All purpose flour||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Milk||1 Cup (16 tbs)|
|Grand marnier||2 Tablespoon|
|Powdered sugar||2 Tablespoon, sifted|
Lightly butter a 1 1/2-quart souffle dish; dust with a little granulated sugar to coat.
Add foil collar, if desired.
In small mixing bowl stir together flour, 1/4 cup granulated sugar, and the 1/4 cup softened butter or margarine till forms a smooth paste.
In saucepan heat milk to boiling; immediately remove from heat and add butter-flour mixture.
Return to heat and cook and stir 2 minutes.
Transfer mixture to mixing bowl.
Add egg yolks, one at a time, beating well after each.
Stir in Grand Marnier.
Beat egg whites till foamy; continue beating to stiff peaks, gradually adding 1/4 cup granulated sugar.
Fold yolk mixture into whites; turn into prepared souffle dish.
Dust top heavily with powdered sugar.
Bake at 400° for 30 to 35 minutes.