Orange Souffle with Custard Sauce --Cupids Dessert
Orange Souffle -saw this recipe in a magazine and thought it was a fun fancy alternative to a chocolate dessert ---ok so look closely I tossed about 1 T+ of chocolate chips on top of my souffle --it was yummy and melted immediately! Don't be overwhelmed by this recipe it was really easy my mistake was using my electric mixing blending wand to whip the egg whites- DON'T DO THIS --use a mixer!
Yield: Makes 2 servings
3 tablespoons butter
3 tablespoons sugar
2 teaspoons flour
1/4 cup milk
2 tablespoons orange liqueur, such as Grand Marnier
1 tablespoon grated orange zest
2 egg yolks
2 egg whites
Pinch salt
Pinch cream of tartar
Custard Sauce***see recipe below
Heat oven to 375° F. Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. Coat with 1 tablespoon sugar, then tap out the excess. Set aside.
Melt the remaining butter in a large saucepan over medium heat and whisk in the flour.
Blend in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat.
Blend in the liqueur and zest.
Whisk in the egg yolks one at a time. Set aside. (Recipe can be made to this point up to 1 day ahead. Cover and refrigerate.)
Beat the egg whites, salt, cream of tartar, and remaining 2 tablespoons of sugar until stiff (but not dry) peaks form. (See it is not as whipped as it should be because I used the wand!!-use a mixer!!)
Pour the sauce into the whites; gently fold together. Spoon into ramekins.
Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately with Custard Sauce.
Yield: Makes about 1/2 cup (2 servings)
1 cup milk
1 egg yolk
2 tablespoons sugar
1/4 teaspoon cornstarch
1 teaspoon orange liqueur such as Grand Marnier
Heat the milk in a Pyrex measuring cup in the microwave for 2 minutes on high, or in a small saucepan over medium heat until small bubbles appear on the side of the pan.
In another small saucepan, over medium-low heat, whisk the egg yolk with the sugar and cornstarch and slowly add the warm milk.
Whisk constantly, until the mixture thickens to the consistency of heavy cream and coats a spoon lightly. Do not boil or simmer or the egg will scramble. Remove from heat. Stir in the coffee, vanilla, or orange flavoring. Pour the Custard Sauce into a small bowl. Serve warm or chilled. To chill, cover and refrigerate at least 1 1/2 hours or up to 1 day ahead.
Poke a small hole in the crust of the souffle
and pour inside.
Real Simple, FEBRUARY 2002
Yield: Makes 2 servings
3 tablespoons butter
3 tablespoons sugar
2 teaspoons flour
1/4 cup milk
2 tablespoons orange liqueur, such as Grand Marnier
1 tablespoon grated orange zest
2 egg yolks
2 egg whites
Pinch salt
Pinch cream of tartar
Custard Sauce***see recipe below
Heat oven to 375° F. Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. Coat with 1 tablespoon sugar, then tap out the excess. Set aside.
Melt the remaining butter in a large saucepan over medium heat and whisk in the flour.
Blend in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat.
Blend in the liqueur and zest.
Whisk in the egg yolks one at a time. Set aside. (Recipe can be made to this point up to 1 day ahead. Cover and refrigerate.)
Beat the egg whites, salt, cream of tartar, and remaining 2 tablespoons of sugar until stiff (but not dry) peaks form. (See it is not as whipped as it should be because I used the wand!!-use a mixer!!)
Pour the sauce into the whites; gently fold together. Spoon into ramekins.
Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately with Custard Sauce.
Yield: Makes about 1/2 cup (2 servings)
1 cup milk
1 egg yolk
2 tablespoons sugar
1/4 teaspoon cornstarch
1 teaspoon orange liqueur such as Grand Marnier
Heat the milk in a Pyrex measuring cup in the microwave for 2 minutes on high, or in a small saucepan over medium heat until small bubbles appear on the side of the pan.
In another small saucepan, over medium-low heat, whisk the egg yolk with the sugar and cornstarch and slowly add the warm milk.
Whisk constantly, until the mixture thickens to the consistency of heavy cream and coats a spoon lightly. Do not boil or simmer or the egg will scramble. Remove from heat. Stir in the coffee, vanilla, or orange flavoring. Pour the Custard Sauce into a small bowl. Serve warm or chilled. To chill, cover and refrigerate at least 1 1/2 hours or up to 1 day ahead.
Poke a small hole in the crust of the souffle
and pour inside.
Real Simple, FEBRUARY 2002
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