Before getting to the index I want to include this awesome dessert I made for Easter dinner.
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Grand Marnier Soufflé
serves 2
This is Chef John’s recipe from Allrecipes, with my notes. Like all of his recipes that I’ve tried, it’s outstanding. Watch his video. Make the Crème Anglaise and the soufflé base ahead of time. Serve with additional Grand Marnier for sipping. If you don’t want extra Grand Marnier for drinking, a 50ml mini-bottle is enough for the soufflés and the sauce.
1 tablespoon butter, melted
1 tablespoon white sugar
5 teaspoons butter, melted
5 teaspoons all-purpose flour
¼ cup cold milk
2 egg yolks
1 teaspoon freshly grated orange zest
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
⅛ teaspoon vanilla extract
2 egg whites
¼ cup white sugar, divided
Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. [It will be very thick, basically a dough.] Remove from heat and transfer to a mixing bowl.
Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth. [This can now be allowed to stand until after dinner.]
Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff. [We both whisked until our arms were tired and then got out the electric beater. Later I read that over-beating the egg whites is why the tops of the souffles cracked instead of being smooth like Chef John’s picture. They still tasted great! Watch the video to see how the meringue should look.]
Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
Bake in the preheated oven until risen and browned, 16 minutes. [After presenting the beautiful soufflé, poke a hole in the top and pour in Crème Anglaise.]
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Crème Anglaise
serves 2 [VERY generously]
This is Chef John’s recipe from Allrecipes.
This delicious custard sauce could be used for many desserts besides this soufflé! Chef John mentions poundcake or fresh fruit, but as Food Network’s Guy Fieri loves to say “you could put this on a flip-flop and I’d eat it”.
2 large egg yolks
1 cup heavy cream
⅓ cup white sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
¼ teaspoon vanilla extract
Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
Remove from heat, strain to remove any over-cooked particles of egg, and allow to cool. [This can be made ahead of time and allowed to stand until after dinner.]
Index of Desserts
This includes cakes, cookies, pies, and various other sweets. A lot of these recipes previously appeared in the Winter Holidays index or the Breakfast and Bread index. This is Part 12 of the index; Part 13 will be Sauces, Condiments, Pickles, and Preserves.
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I’m not sure what’s for dinner tonight. I will be prepping Chef John’s Sauerbraten for tomorrow’s dinner. What’s for dinner at your place?
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