Recipe - Grand Opera Creams

2 tablespoon Butter
1 One half tablespoon Allpurpose flour
One half cup Scalded milk
One half teaspoon Vanilla extract
5 Egg yolks
4 tablespoon Sugar; divided
6 Egg whites
Grand Marnier® liqueur; as
needed
Whipped cream; as needed

Melt butter, add flour, and cook until golden. Add scalded milk and cook
until thick. Cook 5 minutes, stirring constantly. Add vanilla. Beat egg
yolks with 3 tablespoons sugar and combine with the cream sauce. Beat 6 egg
whites stiff, add 1 tablespoon sugar. Fold in half the egg whites, then the
other half. Pour into a buttered and slightly sugared casserole. Bake at
400° F for 20 minutes. Serve with 2 tablespoons Grand Marnier added to 2
tablespoons whipped cream, or pour over lighted Grand Marnieror both.

Recipe by: Helen Corbitt's Potluck Cookbook

Posted to MCRecipe Digest V1 #820 by Crane Walden cranew@foothill.net on
Sep 29, 1997