I discovered last week when I wanted to make this while traveling that the original recipe for Grand Marnier souffle, the one that came in the little leaflet attached to the bottle in the 1970s/1980s, is practically impossible to find online, and the leaflets no longer come attached to the bottle. The recipe on Grand Marnier's own site is completely different. Accordingly, here it is, as I've made it many times over the last 35 years.
Ingredients:
2 cups milk
3/4 cup sugar
2 oz (1/4 cup or 4T) butter
1/3 cup flour
2 oz (1/4 cup) Grand Marnier
5 egg yolks
7 egg whites
wg
Ingredients:
2 cups milk
3/4 cup sugar
2 oz (1/4 cup or 4T) butter
1/3 cup flour
2 oz (1/4 cup) Grand Marnier
5 egg yolks
7 egg whites
Preheat oven to 400F.
Prepare a souffle dish by buttering (or oiling) the inside and dusting it lightly with powdered sugar. The recipe, IIRC, wanted you to tie a wax paper or foil collar around the outside so the souffle could rise higher; in practice I don't bother.
The recipe says to heat the milk and sugar together and bring just to boil. I generally do this in the microwave. Make a roux of 2oz butter and 1/3 cup flour (ie, melt together and stir until smooth). Add the milk mixture (heated or not), slowly, stirring it in until it's smooth and thick. Remove from heat and add 2 oz Grand Marnier (1/4 cup). Let it cool a bit. Beat the egg yolks until lemon-colored (I use the mixer for this) and stir them into the cooled milk mixture. I will note here that because it annoys me to have two egg yolks left over, I compromise on the amounts and use 6 yolks and 6 whites. The difference seems to me undetectable. Beat the egg whites until stiff (I use the mixer for this also). Fold a small amount of the egg whites into the souffle base to lighten it, then fold the souffle base into the egg whites. (You want to mix fairly thoroughly, but gently so you you don't knock the air out of the egg whites. This stage you MUST do by HAND; the usual implement is a rubber spatula. A mixer of any kind will be too rough.) Pour into prepared souffle dish.
Bake for 20-25 minutes - it should get golden brown and look done (best I can explain it). Whipped cream is nice with it. Some people like vanilla ice cream. Serves 3-4.
wg
