| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs, Breakfast |
6 |
Servings |
INGREDIENTS
| 2 |
c |
MILK |
| 2 |
tb |
SWEET BUTTER |
| 1/2 |
c |
SUGAR |
| 6 |
|
EGGS SEPARATED |
| 3/4 |
c |
FLOUR |
| 6 |
tb |
GRAND MARNIER LIQUER |
INSTRUCTIONS
Heat milk and butter to a boiling point. Mix egg yolks and
sugar. Add flour. Mix again. Add a little hot milk mixture to
egg yolk mixture. Cook and stir over medium heat until thickened
but do not let boil. Remove from heat and add Grand Marnier.
Beat egg whites until stiff but not dry. Fold into yolk-milk
mixture slowly and carefully. Pour into buttered 2 quart souffle
dish. Bake at 350 degrees F for 30-35 minutes and serve
immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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