From Le Chambord, Westport, Connecticut. Jean-Robert Pouget, Chef
Note: In 1982, the New York Times had this to say about this recipe at Le Chambord: “the “Grand Marnier souffle…exemplary enough to be the standard by which others should be judged…The souffle…was perfection itself, light and delicately orange-scented. An accompanying vanilla sauce also was delicately flavored with Grand Marnier”.
Difficulty: Complicated
Serve Immediately
Serves 4
Ingredients:
- 5 egg whites
- 3 tablespoons sweet butter
- 4 tablespoons flour
- 1 cup milk
- 1/2 cup sugar
- few drops vanilla
- 4 egg yolks
- 1-2 tablespoons Grand Marnier, according to taste
- topping (see recipe for Creme Anglaise here)
Instructions:
- Separate eggs very carefully, allowing no trace of yolk in whites.
- Let egg whites sit at room temperature for one hour.
- Preheat oven to 400 degrees.
- Cream butter and flour.
- Blend into a paste-like consistency, which is called a “beurre manie”.
- In a saucepan, heat milk, sugar and vanilla together.
- As it starts to boil, add the beurre manie, stirring constantly, and letting it boil one minute.
- Remove from heat and immediately add egg yolks, blending this mixture for 30 seconds.
- Pour the batter into a bowl.
- Beat the egg whites until firm peaks form (being careful not to let whites get dry), and gently fold into the batter with the Grand Marnier.
- With sweet butter heavily coat (about 1/8″ thick) the inside edge of 4 “bols a souffle.” This is important because as the souffle is baking, the butter melts along the side of the bowl, making the souffle rise higher and more evenly.
- Pour batter into prepared dishes and bake for 12-15 minutes, until firm.
- Serve with Creme Anglaise (see here for recipe), melted ice cream or whipped cream flavored with Grand Marnier.