Rum, orange and macaroon souffle flambe with creme anglaise
ANTI-CHEF · ♥ 13.9K likes · 287.1K views · 22 min video
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Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- butter
- sugar
- 2 whole oranges
Lightly butter the souffle mold, then coat the inside with sugar.
Preparing the souffle mold
Grate the rind of two oranges on the small holes, avoiding the pith.
- ⅔ cup granulated sugar
Mash the rind into two-thirds cup sugar with a pestle to extract the orange oil.
- 6 whole egg yolks
Add six egg yolks and beat until pale and thickened.
Set the bowl over barely simmering water and whisk, two strokes a second, until a warm thick cream that forms a dissolving ribbon; take it off the heat if it gets too warm. Stated as three to four minutes; it took six to eight.
- 6 whole egg whites
Beat the mixture four to five minutes until cool.
- ¼ cup cornstarch
Beat the sifted quarter cup cornstarch into the yolk mixture.
- ¼ tsp cream of tartar
- salt
- 2 tbsp sugar
Whip the six egg whites; at the foamy stage add a quarter teaspoon cream of tartar and a pinch of salt, raise to high, and at soft peaks add two tablespoons sugar. Whip to stiff peaks.
Stir a quarter of the whites into the yolk mix, then fold in the rest gently with two spatulas: cut to the bottom, flip, rotate the bowl. Do not overdo it. Covered, it keeps half an hour to an hour.
- ¾ cup macaroon cookies
Crumble three-quarters cup macaroon cookies coarsely.
Two different macaroons
Layer: one third of the souffle mixture in the mold, half the cookies, more mixture, the rest of the cookies, then mixture. Do not overfill; keep it about a quarter inch below the rim.
- 3 whole egg yolks
- ⅓ cup sugar
- 1¼ cup milk
For the creme anglaise, whisk three egg yolks until thick and sticky, about one minute; gradually beat in one third cup sugar and one and a quarter cups milk.
Creme anglaise while it bakes
Over moderately low heat, stir with a wooden spoon, never near a simmer, until it coats the back of the spoon.
- ⅓ cup brandy
- 2 tsp vanilla extract
Warm one third cup brandy. Stir two teaspoons vanilla extract and a tablespoon orange liqueur into the creme anglaise; on the second attempt, a tablespoon softened butter too.
Warm brandy, vanilla and orange liqueur
- 1 tbsp orange liqueur
Remove the souffle, pour the warm brandy over it and flame it at the table.
The flaming fails
- powdered sugar
Variation: fill ramekins, sift a little powdered sugar on top, and run a thumb around the rim to help the rise; bake about 15 minutes.
Ramekin souffles and a slice of the first