Update my dinner status, I'm making this tonight.
19 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Set the oven at 375 degrees first, and then prepare the souffle dish. This recipe requires one of 11-cup capacity. Butter it well and sprinkle lightly with sugar. Attach a collar about 2 inches wide of folded aluminum foil, extending it an inch above the rim of the dish and securing it with tape. Just make sure it holds. The collar give the souffle extra height.
Melt the butter in a saucepan. Blend in the flour and salt. Add the 1/2 & 1/2 cream and cook, stirring constantly until thick and smooth. Cool this basic sauce which is the foundation of your souffle.
Beat the egg yolks in a small bowl of an electric mixer until very thick and lemon-colored. Beat in 1/4 cup of the sugar gradually. Turn the mixture into a large bowl. Stir in the orange rind and the liqueur.
Beat the egg whites until foamy. Add cream of tartar. Beat until stiff and glossy, not dry. Beat in remaining 1/2 cup sugar gradually. Using a wire whisk, fold the meringue into the yellow mixture, mixing gently but completely.
Bake the souffle in the preheated oven for 35 minutes. Remove the collar carefully and serve the dessert at once. Accompany with the sauce. Serves 8.
To make the special sauce:
Mix egg yolks, sugar and cornstarch in the top of a double boiler and add 1/2 & 1/2 cream. Cook, stirring constantly until thickened. Chill thoroughly. Stir in the liqueur and then fold in the whipped cream.
Per Serving (excluding unknown items): 324 Calories; 17g Fat (47.2% calories from fat); 7g Protein; 36g Carbohydrate; trace Dietary Fiber; 282mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates.
