Individual Orange Soufflés With Grand Marnier Crème Anglaise Recipes

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GRAND MARNIER® SOUFFLE



Grand Marnier® Souffle image

Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 2

Number Of Ingredients 11

1 tablespoon butter, melted
1 tablespoon white sugar
5 teaspoons butter, melted
5 teaspoons all-purpose flour
¼ cup cold milk
2 egg yolks
1 teaspoon freshly grated orange zest
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
⅛ teaspoon vanilla extract
2 egg whites
¼ cup white sugar, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
  • Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
  • Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
  • Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
  • Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
  • Bake in the preheated oven until risen and browned, 16 minutes.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g

GRAND MARNIER SOUFFLES WITH CRèME ANGLAISE



Grand Marnier Souffles with Crème Anglaise image

Provided by Tom Ponticelli

Categories     Liqueur     Dairy     Egg     Dessert     Bake     Orange     Vanilla     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 10

3/4 stick (6 tablespoons) unsalted butter plus additional for buttering ramekins
1 cup sugar plus additional for coating ramekins
1/4 cup plus 2 tablespoons all-purpose flour
1 cup whole milk
7 large egg yolks
1/4 teaspoon vanilla
1/8 teaspoon orange oil*
2 tablespoons Grand Marnier
8 large egg whites
Accompaniment:egrave;me anglaise *available at specialty foods shops

Steps:

  • Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
  • In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
  • In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
  • Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden.
  • Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each soufflé and pour some crème anglaise into opening.
  • Serve souffl s immediately.

GRAND MARNIER SOUFFLéS



Grand Marnier Soufflés image

Provided by Lou Jones

Categories     Milk/Cream     Mixer     Egg     Dessert     Bake     Oscars     Vanilla     Ramekin     Grand Marnier     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

4 tablespoons (1/2 stick) butter, softened, plus additional for coating ramekins
1/2 cup sugar, plus additional for coating ramekins
1/2 cup all-purpose flour
2 tablespoons Grand Marnier
2 tablespoons simple syrup
16 small amaretti cookies
1 1/4 cups whole milk
1/2 vanilla bean
4 large egg yolks
5 large egg whites
1/2 cup sugar
Accompaniments: Confectioners' sugar, crème anglaise
Special Equipment
6 (8-ounce) ramekins, large baking pan

Steps:

  • Preheat oven to 375°F. Generously butter ramekins and coat with sugar, knocking out excess. Bring large saucepan of water to boil.
  • In small bowl, stir together 4 tablespoons butter and flour to form paste.
  • In second small bowl, stir together Grand Marnier and simple syrup. Add cookies, tossing lightly to coat, and let soak while preparing remaining ingredients.
  • Transfer milk to large saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into milk. Add bean. Set over moderate heat and bring to boil. Remove from heat and whisk in butter-flour mixture. Return to moderate heat and cook, whisking consistently, until thickened and smooth, about 2 minutes. Remove from heat and whisk in egg yolks and 1 egg white. Transfer soufflé base to large bowl and discard vanilla bean.
  • In second large bowl, using electric mixer, beat remaining 4 egg whites just until soft peaks form. Gradually beat in 1/2 cup sugar.
  • Whisk 1/4 of beaten egg whites into soufflé base to lighten. Gently but thoroughly fold in remaining whites.
  • Spoon 1/2 of batter into ramekins, filling each halfway. (Alternatively, spoon batter into large pastry bag and pipe into ramekins.) Transfer 2 soaked cookies to each ramekin. Top with remaining batter. Arrange ramekins at least 1 1/2 inches apart in large baking pan and add enough hot water to pan to reach 2/3 up sides of ramekins.
  • Bake soufflés until puffed and golden, 20 to 25 minutes. Remove pan from oven and transfer ramekins to rack. Sift confectioners' sugar over, then transfer ramekins to dessert plates. With 2 forks, pull open center of each soufflé and pour some crème anglaise into opening. Serve immediately.

GRAND MARNIER SOUFFLé



Grand Marnier Soufflé image

Categories     Bake     Pastry     Grand Marnier

Yield 6 servings

Number Of Ingredients 8

Pastry Cream (opposite)
2 tablespoons finely chopped candied orange or tangerine peel
1/2 cup Grand Marnier liqueur
1/2 cup Pastry Cream
6 egg whites, at room temperature
A pinch of salt
2 teaspoons cornstarch
1/3 cup sugar

Steps:

  • Earlier in the day, or the day before, prepare: Pastry Cream (opposite).
  • In a small bowl combine: 2 tablespoons finely chopped candied orange or tangerine peel, 1/2 cup Grand Marnier liqueur.
  • Cover tightly and set aside to soak for several hours or overnight.
  • When ready to make the souffé, generously butter a 1-quart soufflé or gratin dish (or six 4-ounce ramekins) and dust with a fine layer of sugar.
  • Preheat the oven to 425°F. Position the top rack in the middle of the oven. In a medium bowl, mix together the Grand Marnier mixture and: 1/2 cup Pastry Cream.
  • In a large copper or stainless-steel bowl, mix together: 6 egg whites, at room temperature, A pinch of salt.
  • Whisk until soft peaks form. Add: 2 teaspoons cornstarch.
  • Beat a few more seconds, then sprinkle on: 1/3 cup sugar.
  • Beat until soft peaks form. Quickly but gently fold the egg whites into the pastry cream mixture until just blended. Pour the soufflé mixture into the prepared dish. Place the dish in the middle of the oven and bake until the soufflé is puffed and browned, about 25 minutes (7 to 8 minutes for ramekins). Serve immediately with heavy cream or Vanilla Pouring Custard (page 198), if you like.

GRAND MARNIER SOUFFLé



Grand Marnier Soufflé image

This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra. Done right, they are airy, perfectly textured and deftly sweetened. The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.

Provided by Bryan Miller And Pierre Franey

Categories     custards and puddings, times classics, dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 tablespoon soft butter
1/2 cup plus 3 tablespoons granulated sugar
5 eggs, separated
1/3 cup grated orange rind
2 tablespoons Grand Marnier

Steps:

  • Preheat oven to 450 degrees.
  • Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes.
  • Place the egg yolks in a bowl and add 1/2 cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.
  • In a large, deep bowl, preferably copper, beat the egg whites until stiff. Toward the end, beat in the remaining 2 tablespoons sugar. (You can use an electric stand mixer, but keep an eye on the egg whites. They should not be too stiff.)
  • Spoon the egg-yolk mixture into the whites, folding in rapidly. Place equal portions of the mixture in the prepared souffle dishes.
  • Put the dishes on a baking sheet, and place on the bottom of the oven. Bake for 10 to 12 minutes, and serve immediately.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 35 grams, TransFat 0 grams

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