Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us

Message Box




A Cooking Adventure with Thom

Maroon Printer Friendly Copy      


Thom Hackett

Original Recipe from Grand Marnier

Servings: 4




This recipe is from Grand Marnier and uses their own GRAND MARNIER Cordon Rouge liqueur.



1½ cups whole milk
6 egg yolks
7 egg whites
8 tablespoons granulated sugar
3½ tablespoons all-purpose flour
4½ tablespoons unsalted butter, melted
1½ ounces GRAND MARNIER liqueur
butter and granulated sugar for coating ramekins

Cooking Method

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.

  1. Fold in the flour.

  2. Then the melted butter.

  3. Gradually add hot milk to the mixture.

  4. Add the GRAND MARNIER liqueur.

Whip the egg whites and 2 tablespoons 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.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183