Viking VHMD Use and Care Manual - Page 19

Grand Marnier Soufflés Serves 8 Molds: 1 tablespoon unsalted butter, softened ¼ cup granulated sugar Soufflés: 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 cup whole milk 1/3 cup granulated sugar 1/8 teaspoon fine salt 3 large egg yolks, lightly beaten 1/3 cup Grand Marnier® 2 teaspoons finely minced orange zest ½ teaspoon vanilla extract 6 large egg whites, room temperature Your favorite sauce (chocolate, raspberry or vanilla), as an accompaniment 1. For Molds: Preheat oven to 375°F. Adjust oven rack to lower third. Liberally butter 8 six-ounce soufflé dishes; sprinkle with sugar, and tap out excess. Place on a baking sheet. 2. For Soufflés: Melt butter in a medium sauce pan over medium heat. Whisk in flour and cook, stirring often, until smooth, about 3 minutes. Add milk, sugar and salt and simmer, whisking, until smooth and thickened. Remove from heat, and set aside. 3. Using hand mixer on medium speed, beat egg yolks and Grand Marnier in a large mixing bowl. Gradually beat in milk mixture, zest and vanilla. Set aside to cool. 4. Place egg whites in a separate scrupulously clean bowl. Using scrupulously clean wire beaters on hand mixer, beat egg whites on high speed until soft peaks form. When milk mixture has cooled to room temperature, fold beaten egg whites into base, one-third at a time. 5. Spoon soufflé mixture into prepared soufflé dishes. Run your index finger around perimeter of each dish to create a ½-inch border; this will help soufflés rise properly. Wipe top of soufflé dishes with a damp paper towel. 6. Bake soufflés until surface is dark golden brown in color and center jiggles slightly when shaken, about 12 to 15 minutes. Serve immediately with your favorite sauce. 19