Grand Marnier Pudding

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup butter
  • ½ cup sugar
  • ¾ cup sifted cake flour
  • cups milk, scalded
  • 5 eggs, separated
  • ½ cup Grand Marnier


    1. Preheat oven to moderate (325°F.). Butter a five-cup soufflé dish or casserole.

    2. Melt the butter, add the sugar and flour, and cook, stirring with a whisk, until well blended. Add the milk, stirring vigorously, and cook, continuing to stir, until the mixture boils and is very thick.

    3. Beat the egg yolks, add the Grand Marnier, and mix. Add the hot paste to the egg yolks, about one quarter at a time, and beat until smooth after each addition. Whip the egg whites until stiff and fold into the pudding.

    4. Turn into the prepared baking dish. Bake for about sixty minutes, or until lightly browned. Unmold and serve with a custard sauce flavored with Grand Marnier.