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Categories:Viewed: 29 - Published at: 2 years ago
Ingredients
- 3/4 stick (6 tablespoons) unsalted butter plus additional for buttering ramekins
- 1 cup sugar plus additional for coating ramekins
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 cup whole milk
- 7 large egg yolks
- 1/4 teaspoon vanilla
- 1/8 teaspoon orange oil*
- 2 tablespoons Grand Marnier
- 8 large egg whites
- Accompaniment:egrave;me anglaise *available at specialty foods shops
Method
- Preheat oven to 400F.
- Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
- In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour.
- Cook roux, whisking, 3 minutes.
- Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan.
- Transfer mixture to a bowl and cool 5 minutes.
- In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
- In a large bowl with an electric mixer beat whites until they hold soft peaks.
- Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks.
- Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
- Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan.
- Add enough hot water to pan to reach halfway up sides of ramekins and bake souffles in middle of oven 20 minutes, or until puffed and tops are golden.
- Remove pan from oven and transfer ramekins to dessert plates.
- With 2 forks pull open center of each souffle and pour some creme anglaise into opening.
- Serve souffls immediately.
