Soufflé au Grand Marnier

 

Recipe for 5 individual soufflé dishes of 10cm diameter and 6cm height

 

Crème pâtissière:	Soufflé base:
– 500g milk – 250g caster sugar – 1 egg yolk – 2 eggs – 40g corn flour – 30g flour – 5cl  Grand Marnier	– 600g crème pâtissière – 10cl Grand Marnier – 7  egg yolks – 10 egg whites – 20g caster sugar

Method:

1. Prepare the soufflé dishes

   • Generously butter the soufflé dishes and coat with sugar, knocking out excess sugar.
   • Set aside in the fridge

2. Prepare the Crème pâtissière

   • In a heavy saucepan bring the milk to a boil over a low-medium heat
   • At the same time combine the sugar, egg yolk and egg in a bowl with a whisk.
   • Add the corn flour and flour whisking well.
   • Add a small amount of milk to temper the above mixture whisking rapidly.
   • Add about half the remaining milk whisking constantly.
   • Return the mixture to the saucepan and whisk over a low-medium heat until it comes up to a gentle boil. (It must boil for it to thicken.) Continue to cook, whisking all the time for 1 to 2 minutes, until it has thickened and looks shiny.
   • Remove from heat.
   • Add Grand Marnier to the crème pâtissière, put in a clean bowl, cover with cling film and refrigerate for at least 10mn.

3. Preheat the oven to 180°C ( 160°C for fan oven)

   • The oven must be at the right temperature before you put in the soufflés.

4. Prepare the soufflé base

   • Add the the Grand Marnier and egg yolks to the refrigerated crème pâtissière.

   • Beat the egg whites and sugar until soft peak. A lump of beaten egg white should stick to the whisk at this stage.

   • Add about one-fourth of the beaten whites to the soufflé base and stir to combine. Fold in the remaining whites with a rubber spatula until just incorporated.

   • Fill the soufflé dishes without touching the sides when pouring the base.

   • Flatten the top with a spatula and run your thumb around the rim of the dish.

5. Bake

   • Bake for 15mn on the lower shelve of the oven.

6. Enjoy 🙂