Orange Liqueur Soufflé Recipe

Orange Liqueur Soufflé Recipe

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45 juta s/d 2.5 milyar listing 2017
Orange Liqueur Soufflé Recipe Orange Liqueur Soufflé Recipe Orange Liqueur Soufflé Recipe, This is perhaps the most popular and elegant of all soufflés. Infuse it with your favorite orange liqueur: Grand Marnier, curaçao, or triple sec.
Orange Liqueur Soufflé Recipe

Orange Liqueur Soufflé Recipe

This is perhaps the most popular and elegant of all soufflés. Infuse it with your favorite orange liqueur: Grand Marnier, curaçao, or triple sec. Prep : 20 minutes plus cooling Bake : 30 minutes
  • 4 tablespoons butter or margarine
  • 1/cup all-purpose flour
  • 11/8 teaspoons salt
  • 11/2 cups milk, warmed
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 4 large eggs, separated, plus 2 large egg whites
  • 1/cup orange-flavored liqueur
  • 1 tablespoon freshly grated orange peel confectioners’ sugar whipped cream (optional)
  1. In heavy 2-quart saucepan, melt butter over low heat. Add flour and salt; cook, stirring, 1 minute. With wire whisk, gradually whisk in warm milk. Cook over medium heat, stirring with wooden spoon, until mixture has thickened and boils. Reduce heat and simmer 1 minute. Remove from heat.
  2. With wire whisk, stir 1/2 cup granulated sugar into milk mixture. Gradually whisk in egg yolks, whisking rapidly to prevent curdling. Cool egg-yolk mixture to lukewarm, stirring occasionally. Stir in orange liqueur and orange peel.
  3. Preheat oven to 375°F. Grease 2-quart soufflé dish with butter and evenly sprinkle with remaining 2 tablespoons granulated sugar.
  4. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into egg-yolk mixture; fold mixture back into remaining egg whites just until blended.
  5. Spoon mixture in To Prepare soufflé dish. To create top-hat effect (center will rise higher than edge), with back of spoon, make 1-inch-deep indentation all around top of soufflé about 1 inch from edge of dish. Bake until soufflé has puffed, is golden, and knife inserted 1 inch from edge comes out clean, 30 to 35 minutes. Dust with confectioners’ sugar. Serve immediately. If desired, pass whipped cream to spoon onto each serving. Makes 8 servings.
Each serving : About 214 calories, 6g protein, 26g carbohydrate, 10g total fat (5g saturated), 128mg cholesterol, 162mg sodium. blintz souffle, gran marnier, orange dessert recipes, orange sauce recipe, orange souffle recipe, orange souffle recipe easy, recipe for orange souffle, souffle dishes, souffle recipes, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Orange Liqueur Soufflé Recipe

Article Categories : Desserts

Orange Liqueur Soufflé Recipe

Orange Liqueur Soufflé Recipe

This is perhaps the most popular and elegant of all soufflés. Infuse it with your favorite orange liqueur: Grand Marnier, curaçao, or triple sec.

Prep : 20 minutes plus cooling
Bake : 30 minutes

  • 4 tablespoons butter or margarine
  • 1/cup all-purpose flour
  • 11/8 teaspoons salt
  • 11/2 cups milk, warmed
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 4 large eggs, separated, plus 2 large egg whites
  • 1/cup orange-flavored liqueur
  • 1 tablespoon freshly grated orange peel confectioners’ sugar whipped cream (optional)
  1. In heavy 2-quart saucepan, melt butter over low heat. Add flour and salt; cook, stirring, 1 minute. With wire whisk, gradually whisk in warm milk. Cook over medium heat, stirring with wooden spoon, until mixture has thickened and boils. Reduce heat and simmer 1 minute. Remove from heat.
  2. With wire whisk, stir 1/2 cup granulated sugar into milk mixture. Gradually whisk in egg yolks, whisking rapidly to prevent curdling. Cool egg-yolk mixture to lukewarm, stirring occasionally. Stir in orange liqueur and orange peel.
  3. Preheat oven to 375°F. Grease 2-quart soufflé dish with butter and evenly sprinkle with remaining 2 tablespoons granulated sugar.
  4. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into egg-yolk mixture; fold mixture back into remaining egg whites just until blended.
  5. Spoon mixture in To Prepare soufflé dish. To create top-hat effect (center will rise higher than edge), with back of spoon, make 1-inch-deep indentation all around top of soufflé about 1 inch from edge of dish. Bake until soufflé has puffed, is golden, and knife inserted 1 inch from edge comes out clean, 30 to 35 minutes. Dust with confectioners’ sugar. Serve immediately. If desired, pass whipped cream to spoon onto each serving. Makes 8 servings.

Each serving : About 214 calories, 6g protein, 26g carbohydrate, 10g total fat (5g saturated), 128mg cholesterol, 162mg sodium.