Grand Marnier Soufle

INGREDIENTS NEEDED FOR DISH:

2/3 Cups Milk                                                                             2 tbs softened butter to coat ramekins                 

1/3 Cup Cream                                                                           1 tbs Vanilla Extract       

3 Eggs                                                                                          1 tbs Grand Marnier      

1 ½ tbs Flour                                                                               1 tsp Fresh Orange Zest

7 tbs Sugar (Plus some for coating inside of ramekins)

EQUIPMENT NEEDED FOR DISH:

Measuring cups, saucepan, whisk, ramekin, bowl for mixing, stand mixer, and rubber spatula.

THOROUGH RECIPE / BREAKDOWN OF HOW YOU WILL PREPARE AND COOK DISH:

Measure 2/3 Cup milk and 1/3 Cup cream and heat on stove. Separate 3 egg yolks and add 3 1/2 tbs sugar. Whisk. Next add 1 1/2 tbs flour, 1 tsp of fresh orange zest, 1 tbs Grand Marnier and Vanilla Extract. Whisk some more. Once combined whisk in a little of the hot cream mixture to temper. Once thoroughly combined add the rest of the hot cream mixture and move back to pan to cook down until thick custard like consistency. Place in fridge until ready to use.  Coat ramekin with butter and sugar and put in fridge to harden butter.  For the meringue, whip 3 egg whites in mixer and add 3 1/2 tbs sugar (1 tbs at a time) and a few drops of fresh lemon juice.  Whisk in 1/3 of the meringue to the pastry cream. Fold in the rest until just combined.  Add soufflé mix to ramekin tapping the bottom to make sure all corners are filled. Top off ramekin and level off with butter knife. Circle the corners of the rim of the ramekins with thumb to create a ridge.  Bake at 400 for 12-15 minutes.  Dust with sifted powdered sugar.