| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 6 | Servings | ||
INGREDIENTS
| 2 | tb | Butter |
| 1 1/2 | tb | All-purpose flour |
| 1/2 | c | Scalded milk |
| 1/2 | ts | Vanilla extract |
| 5 | Egg yolks | |
| 4 | tb | Sugar; divided |
| 6 | Egg whites | |
| Grand Marnier® liqueur; as needed | ||
| Whipped cream; as needed |
INSTRUCTIONS
Melt butter, add flour, and cook until golden. Add scalded milk and cook until thick. Cook 5 minutes, stirring constantly. Add vanilla. Beat egg yolks with 3 tablespoons sugar and combine with the cream sauce. Beat 6 egg whites stiff, add 1 tablespoon sugar. Fold in half the egg whites, then the other half. Pour into a buttered and slightly sugared casserole. Bake at 400° F for 20 minutes. Serve with 2 tablespoons Grand Marnier added to 2 tablespoons whipped cream, or pour over lighted Grand Marnier--or both. Recipe by: Helen Corbitt's Potluck Cookbook Posted to MC-Recipe Digest V1 #820 by Crane Walden <cranew@foothill.net> on Sep 29, 1997
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