this was one of the last things i had on the cruise, and one of the most memorable.
if you don't drink, i am certain you could use something other then the two tablespoons of grand Marnier, and it would still be good.
personally, i don't think the two tablespoons would hurt you either.
so here is what i found on this dessert... so yummy.
i want to try this one day when i have about a million hours to kill....
ingredients for the souffle
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 ( i would probably try to favor oil i already had)
2 tablespoons Grand Marnier
8 large egg whites
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 ( i would probably try to favor oil i already had)
2 tablespoons Grand Marnier
8 large egg whites
ingredients for the creme anglaise to pour over the top
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar
Preparation
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
Preparation for the Souffle
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 souffles 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 souffle and pour some creme anglaise into opening.
Serve souffles immediately.
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar
Preparation
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
Preparation for the Souffle
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 souffles 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 souffle and pour some creme anglaise into opening.
Serve souffles immediately.
