Make Orange Soufflé In A Crock-Pot

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2/3 cup sugar plus extra sugar, to coat slow stoneware and sprinkle on top of soufflé

1 orange, zest only

6 tablespoons flour

1/2 cup milk

8 egg yolks

4 tablespoons soft butter

6 tablespoons Grand Marnier® liqueur

1 tablespoon vanilla extract

10 egg whites

1 teaspoon salt

4 tablespoons sugar

Pumpkin custard

MIX in a medium bowl

1 cup warm water

2/3 cup powdered milk

2 eggs


1 15-oz can pumpkin purée

1/2 cup brown sugar

2 tsp ground cinnamon

1/2 tsp ground nutmeg/allspice

1/2 tsp salt

1/2 tsp baking powder

Mix well. Place custard mixture in a buttered 4 quart slow-cooker pot. Cook on low for 7 hours. Done when touching the center leaves no batter on your impeccably clean finger. Let cool for at least one hour before serving. Top with vanilla yogurt or toast

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