| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 6 | Servings | |
INGREDIENTS
| 3 | T | Butter |
| 3 | T | Flour |
| 1 1/2 | c | Milk |
| 6 | Egg yolks | |
| 8 | Egg whites | |
| 1 | pn | Salt |
| 1/8 | t | Cream of tartar |
| 1/2 | c | Sugar |
| 2 | t | Vanilla |
| 1/4 | c | Grand Marnier |
| Whipped cream |
INSTRUCTIONS
Servings: 6 - 8 Source: Souffle Spectaculars by Irena Kirshman (1969) From: Sallie Austin DIRECTIONS: Preheat oven to 400-F. Melt the butter and add the flour. Add the milk gradually stirring with a wire whisk to make a thick smooth sauce. Add the sugar and vanilla. Remove from the heat and add the egg yolks one at a time. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the slightly cooled sauce into the egg whites. Spoon into a prepared 6 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes. Bring the souffle to the table, make a well in the middle of the souffle by plunging a spoon and fork into it and spreading it apart. Pour the flaming liqueur into the center. NOTE: Heat the liqueur before lighting it. Serve with whipped cream. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 279
Calories From Fat: 103
Total Fat: 11.6g
Cholesterol: 200.6mg
Sodium: 160.2mg
Potassium: 195.4mg
Carbohydrates: 27.4g
Fiber: <1g
Sugar: 20.4g
Protein: 10g