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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity

Gluten Free Grand Marnier Souffle With Creme Anglaise

3 posts in this topic

I just substituted cornstarch for flour in my Grand Marnier Souffle recipe and it came out great!


Grand Marnier Souffle with Creme Anglaise

2 T butter
3 T cornstarch
1 cup milk
5 eggs, separated
1 cup sifted powdered sugar
1 t grated orange rind (optional)
1 t vanilla
1/3 to 1/2 cup Grand Marnier

Preheat oven to 350 F.
Prepare 1 or 1-1/2 quart souffle dish:  Butter and sugar dish.  If using 1 quart dish, attach a wax paper collar. 
OR:  Butter and sugar 5 or 6  individual 10 ounce capacity souffle dishes.

Put grated orange rind in Grand Marnier for 10-20 minutes (depends on how intense an orange flavor you want), then strain, save Grand Marnier, and discard peel. 
White sauce:  Melt butter.  Mix cornstarch and milk, add to melted butter.  Heat and stir until thickened.  Cool.
Beat egg yolks with sifted powdered sugar until pale and a bit thickened. 
Combine white sauce, yolk mixture, Grand Marnier and vanilla.
Beat egg whites until stiff.  Stir a small amount of the beaten egg whites into the white sauce/yolk mixture to lighten it, then fold white sauce/yolk mixture into the rest of the egg whites. 
Turn into souffle dish(es) and bake until set but still a bit soft in the middle.  Should take approximately 25-30 minutes for large dish, or 12-15 minutes for individual dishes.  Serve immediately before it collapses.

Creme Anglaise
2/3 cup milk
3 T sugar
2 t vanilla
2 T Grand Marnier
1 t cornstarch
2 egg yolks

Mix all and heat and stir in double boiler until thick.
Mix all but egg yolks and heat just to boiling and remove from heat.  While stirring yolks briskly, pour some of hot mixture into yolks.  Then while stirring hot mixture, pour yolk mixture back into hot mixture.

Serve with souffle.


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Sounds delicious!


Thanks for sharing :)


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I am going to make some day! Thanks.


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