Crêpes Soufflés Suzette

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Preparation info

  • Yield:

    6

    portions
    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Orange juice

Method

Procedure

  1. Heat the orange juice.
  2. Mix the cornstarch with enough cold water to make a smooth slurry. Stir into the orange juice and cook, stirring, until thickened.
  3. Add the sugar, liqueur, and vanilla. Boil to dissolve the sugar.
  4. Cool the mixture.
  5. Whip the egg whites to soft peaks. Add the sugar and whip to a firm meringue