For Christmas and New Year’s I make Gail Monaghan’s Grand Mariner soufflés. I have Charlotte molds with little heart handles (perfect for Valentine’s Day!) that can be ordered online.
The trick to making good soufflés is not to be afraid of a few things:
First, mix very well the 1/4 of the egg white that goes into the base–you really want to incorporate the two. You can use a whisk to incorporate it fully.
Second, don’t over mix the remaining whites into the base. For this part there can be little areas of egg white that don’t need to be completely incorporated.
I fill my pans just over the rim, and so the recipe usually yields less the prescribed amount.
Finally, take the time to make Gail’s Créme Anglaise. I know some who would just defrost some vanilla ice cream to use as a sauce, but I think adding her crème anglaise and under-cooking the soufflé just slightly makes the dessert…They are a real special treat!
Here’s the full soufflé recipe:
Granulated sugar and softened butter to prepare the molds.
- 8 egg yolks
- zest of 1 large navel orange
- 1 ½ cups granulated sugar
- 1/8 teaspoon salt
- ½ cup Grand Marnier
- 12 room temperature egg whites
- 2 tablespoons granulated sugar
- ½ teaspoon cream of tartar
- pinch of salt
Optional Garnish: whipped cream or a melty vanilla ice cream
- Butter and sugar 8 individual 12-ounce molds or ramekins and place on a baking sheet. Preheat oven to 400
- Using the whisk attachment, whip yolks and sugar together WELL. Add salt and Grand Marnier. Beat WELL, at least 10 minutes on high speed.
- Whisk room temperature whites with the pinch of salt. When opaque and frothy, very, very slowly add the sugar. Beat at high speed until soft peaks form. Don’t let the egg whites get too stiff.
- Lighten the base by stirring ¼ of the beaten white into the yolk mixture. Then very gently fold the rest of the whites into the lightened base.
- Gently transfer to the mold(s)—dividing the mixture evenly among them—place in oven, lower oven temperature to 375 and bake until done, about 30-35 minutes for a large soufflé or about 18 minutes for smaller ones. Serve right away. Best undercooked a bit so it will self-sauce. I like to serve this with whipped cream or melty vanilla ice cream as well.
And don’t forget about the Créme Anglaise!
Serves 8-10 (approximately 4 ½ cups)
- 1 cups milk
- 2 cups heavy cream
- ¾ cup sugar
- Large pinch of salt
- 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
- 8 egg yolks, at room temperature
- In a medium saucepan, scald the milk and 1 cup of the cream wth the sugar, salt, and the seeds and pod of the vanilla bean, if using.
- Set aside to infuse for at least 15 minutes while you prepare the rest of the recipe.
- Using an electric mixer, beat the yolks until lightened and thick
- Bring the hot milk mixture back to a simmer and add it to the beaten yolks in a slow steady stream while beating constantly.
- Return the mixture to the saucepan and cook over medium low heat, stirring constantly, until thickened and the mixture coats the back of the spoon. Do not let it come to a simmer at this point.
- Strain into a bowl. Add the remaining cup of cream and cool. If you did not use the vanilla bean and seeds, add the vanilla extract at this point. Refrigerate until ready to use, up to 48 hours.
Note: This mixture makes delicious vanilla ice cream. To make, cool and then refrigerate until cold before freezing in an ice-cream maker according to manufacturer’s instructions.
For more books and recipes from Gail read It’s All in the Timing, Lost Desserts and The Entrées. Check out her website here: GAIL MONAGHAN