CHOCOLATE SOUFFLE WITH GRAND MARNIER CUSTARD
Steps:
- Custard In a mixing bowl, beat together egg yolks, sugar and flour until light and lemon coloured. In saucepan, heat milk with cream and orange rind until bubbles form around edge of pan. Slowly beat into yolk mixture. Transfer to saucepan, cook gently over low heat, stirring constantly, until custard reaches a maximum of 170˚C and has thickened. Stir in liqueur. For soufflé: Preheat oven to 400°F. Butter 2 shallow 3/4-cup gratin dishes and dust them with the additional granulated sugar, shaking out the excess. Combine milk and 5 tablespoons sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and milk comes to simmer. Remove from heat; add both chocolates and stir until melted and smooth. Whisk in egg yolks. Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into warm chocolate mixture in 3 additions. Divide the mixture between the prepared dishes and bake the soufflés in a shallow baking pan in the middle of a preheated 400°F. oven for 15 minutes, or until they are puffed. Dust the soufflés decoratively with the confectioners' sugar and serve them immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love