Ingredients
- 3 tablespoons butter
- 2 tablespoons flour
- 3/4 cup milk, hot
- 5 egg yolks
- 2 tablespoons sugar
- 6 tablespoons liqueur, (Grand Mariner)
- 6 egg whites
- 2 teaspoons sugar
Directions
Melt 3 tablespoons of butter in a saucepan. Remove the pan from the heat, add 2 tablespoons of flour, blend well, and return the pan to the heat. Continue cooking the butter-flour mixture until it bubbles slightly. Then remove once again from the heat and blend in 3/4 cut of hot milk. Place the pan over the flame once more and stir until the sauce becomes very thick and boils. Stir it for 5 minutes counting the time from the beginning of the boiling. Then remove the pan from the heat and rapidly beat in 5 egg yolks which have been beaten with 2 tablespoons of sugar. Add 6 tablespoons of any desired liqueur . Transfer the base into a larger bowl.
Beat 6 egg whites until they are stiff but not dry, add 2 teaspoons of sugar and continue beating for another 30 seconds. Gently fold the egg whites into the base. Tie a collar of buttered waxed paper about the rim of a buttered and sugared 8 cup souffle dish and fill the dish with the batter.
Bake in a 375 degree oven 20-22 minutes or until the souffle is well-puffed, risen, set, and browned on top. Remove from the oven, remove the paper and serve immediately.
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Submitted 6/13/05.
Source: Souffle and Quiche Cookbook
Submitted By: Sheila
nednelson@msn.com
Liqueur Souffle