Grand Marnier Soufflé

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Ingredients:

Butter

Granulated Sugar

2 Tbs. unsalted butter

2 Tbs. flour

1/2 cup heavy cream

3/4 cup granulated sugar

4 egg yolks, lightly beaten

1 tsp. vanilla

5 egg whites, room temperature

1/4 tsp. salt

1/4 tsp. cream of tartar

1/4 cup Grand Marnier

Powdered sugar

Whipped Cream

Preparation:

Heat oven to 375˚. Butter 1 1/2 quart soufflé dish generously; dust with granulated sugar; refrigerate.

Melt 2 tablespoons butter in medium-size saucepan over medium heat. Whisk in flour. Cook, whisking constantly, 1 minute. Whisk in 1/2 cup cream. Reserve 1 tablespoon of the 3/4 cup granulated sugar; whisk remaining sugar into cream mixture. Cook, whisking constantly, until mixture is very thick, about 5 minutes. Whisk 1/4 cup of the cream mixture into egg yolks in small bowl. Whisk egg yolk mixture into remaining cream mixture. Cook over low heat, whisking constantly, 1 minute. Transfer to large bowl; whisk in vanilla.

Beat egg whites and salt in large mixing bowl until foamy; add cream of tartar. Beat in reserved granulated sugar; beat until stiff but not dry. Fold 2 tablespoons of the egg white mixture into egg yolk mixture; fold in remaining egg white mixture. Gently spoon mixture into prepared soufflé dish. Drizzle with Grand Marnier; stir gently once or twice just to blend. Bake until top is golden but not dry, 35 to 40 minutes. Dust top with powdered sugar. Serve immediately with whipped cream.