Grand Marnier Souffle with Earl Grey Sauce
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This dessert is beautiful, dramatic and perfect for Holiday dinner parties. Bigelow Earl Grey Tea gives this classy dessert a fabulous flavor.

35-45 Minutes
Serves 6

Ingredients

  • Sauce:
  • 1 cup (250mL) whipping cream
  • 6 Bigelow® Earl Grey Tea Bags
  • 4 large egg yolks
  • ¼ cup (60mL) sugar
  • 1 teaspoon (5mL) vanilla extract
  • Souffle:
  • 3 tablespoons (45mL) butter
  • 2 tablespoons (10mL) all-purpose flour
  • 1 cup (250mL) whipping cream
  • ⅓ cup (80mL) sugar
  • Grated zest of one orange
  • 5 large egg yolks
  • ⅓ cup (80mL) Grand Marnier®
  • Additional sugar for coating
  • 6 large egg whites, room temperature
  • ½ teaspoon (2.5mL) cream of tartar
  • Dash of salt
  • Powdered sugar to sprinkle on top

Instructions

To prepare Souffle: Preheat oven to 375ºF (190ºC). Butter a 2-quart (2L) souffle dish and coat with sugar. Set aside. Add butter to a saucepan and melt over medium heat, add flour and whisk until smooth. Cook, stirring for 1 minute. Remove from heat. Stir in cream, sugar and zest from orange. In a large bowl whisk egg yolks until slightly thickened. Add a tablespoon (15mL) hot cream into egg yolks to warm them. Slowly add egg yolks into cream mixture, then stir in Grand Marnier®. Beat egg whites in a large mixer until foamy. Add cream of tartar and salt and continue beating until peaks are stiff but not dry. Gently fold in egg yolk mixture. Combine carefully. Pour batter into prepared dish. Bake for 35-40 minutes or until a cake skewer inserted into the side of the souffle comes out clean. Sprinkle with powdered sugar. Serve at once with the Earl Grey Sauce.

To prepare Earl Grey Sauce: Add cream to saucepan and bring to a simmer, add Bigelow® Earl Grey tea bags and infuse cream for 5 minutes. Remove tea bags and remove from heat. Whisk egg yolks with sugar in a bowl. Very slowly add infused cream in a steady stream. Return to the heat and cook over low heat, stirring constantly until custard is slightly thickened and registers 175ºF (80ºC) on a thermometer, do not let it boil. Remove from heat and add vanilla extract.

May we suggest Eggnogg'n® Tea to pair with this recipe?
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