| 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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