Grand Marnier Souffle

Ingredients

• 2/3 cup sugar, plus extra sugar to coat Crock-Pot slow cooker and sprinkle on top of soufflé
• 1 orange, zest only
• 6 tbsp flour
• 1 1/2 cup milk
• 8 egg yolks
• 4 tbsp soft butter
• 6 tbsp Grand Marnier
• 1 tbsp vanilla extract
• 10 egg whites
• 1 tsp salt
• 4 tbsp sugar

Directions

1 . Rub the interior of a Crock-Pot slow cooker with unsalted butter and sprinkle with extra fine sugar. Turn out and reserve any excess sugar.

2. Mix 2/3 cup sugar and orange zest in a food processor.

3. Whisk the flour and milk in a saucepan to blend. Beat in the orange scented sugar. Stir over medium heat until sauce thickens, then whisk as sauce comes to a boil. Continue whisking for 30 seconds and then remove from the heat. Let cool for a moment before beating in the egg yolks one at a time,

4. Add butter, Grand Marnier and vanilla extract to the mixture and let stand at room temperature for 20 minutes to cool,

5. In a clean bowl, beat egg whites until foamy. Add salt and beat to soft peaks. Sprinkle in sugar and beat to stiff peaks.

6. Add in 1/4 of whipped egg whites to base and fold in, Fold in remaining whites and then scrape the mixture into the sugar coated Crock-Pot slow cooker. Turn on High, souffle will be ready in about 1 hour.

7. If desired, sprinkle the top of the soufflé with sugar and brulé with a torch. Spoon out and serve with chocolate sauce or crème Anglaise.

Submitted 10/5/05.
Source: Tony Aiazzi, Charlie Palmer Restaurant Group
Submitted By: Brandon Smith

Grand Marnier Souffle