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So, you’re having a small dinner party. You and three friends will be dining in your home and you want to impress them with your skills in the kitchen? Follow these simple steps and you will have them ooohing and aaahing in no time.
- 4 eggs
- 4 Tbs sugar
- 4 Tbs liqueur (Grand Marnier or Canton is nice)
- French whip (also known as a whisk)
- Metal bowl
- 4 individual soufflé bowls
- Butter and sugar for coating
I recommend you set up your mise en place (pronounced [miz ɑ̃ plas], literally “putting in place”). In other words, get everything measured and ready.
Coat the soufflé bowls with the butter and sugar. Remove the excess sugar and reserve for sprinkling.
Separate the egg yolks from the whites. Place egg whites in a large stainless steel bowl.
Place yolks in a stainless steel bowl and add the 4 Tbs sugar. Mix in the liqueur with the sugar and yolks. Set aside.
Whip egg whites until they are firm.
No really you should beat the whites until they are firm and you can hold them over your head.
Now, fold the egg whites into the yolk and liqueur mixture. Spoon the resulting mixture into your soufflé bowls. Place your bowls into a baking dish and fill dish with water to about half way up the soufflé bowl. Bake for 15-20 minutes at 350 degrees or until you have a nice blonde color on the top.
While you’re waiting for the soufflé to bake, you can whip together a nice crème anglaise:
- 1 egg yolk
- ¼ cup whipping cream
- 1/8 cup heavy cream
- 1 Tbs liqueur (Grand Marnier or Canton)
Once the soufflés are out of the oven, serve them immediately. If you have made the sauce, have your guest poke a small hole in the top of their soufflé and pour some of the crème anglaise into the hole and over the top of the soufflé.
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