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6 servings

½ liter of milk
6 egg yolks
7 egg whites
4 oz granulated sugar
1 ¾ oz flour
2 ¼ oz sweet butter
1 ½ oz GRAND MARNIER Cordon Rouge liqueur

Coat six 10-ounce ramekins with butter and dust with granulated sugar. Turn them over to remove excess sugar.

Heat the milk to boil. Set aside.

Whisk the egg yolks and the granulated sugar together until fluffy.

Fold in the flour and then the melted butter.

Gradually add hot milk to the mixture.

Add the GRAND MARNIER Cordon Rouge liqueur.

Whip the egg whites and 1 oz sugar until soft peaks form.

Slowly fold the egg whites into the hot mixture.

Fill prepared ramekins and bake in oven at 350° F for 25 minutes.

Serve immediately.

Source: Grand Marnier, used with permission


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