Grand marnier souffle avec creme anglaise

6 Servings

Ingredients

QuantityIngredient
3tablespoonsButter
3tablespoonsFlour
1cupWarm whole milk
4xesEgg yolks, large
¼cupSugar
1pinchSalt
¼cupGrand Marnier or Cointreau
6xesEgg whites, large, room tem
1tablespoonSugar
cupHeavy cream
4xesEgg yolks, large
½cupSugar
1pinchSalt
3tablespoonsGrand Marnier

Directions

SOUFFLE

CREME ANGLAISE

Butter 2-quart souffle dish and dust with powdered sugar; set aside.

In a medium saucepan, melt butter; stir in flour and cook 1 minute.

Add milk and stir constantly over medium heat until thickened. Cool slightly. Beat egg yolks with ¼ cup sugar and salt until thick.

Beat in liquer. Stir egg yolk mixture into milk mixture. SOUFFLE CAN BE PREPARED UP TO THIS POINT 2 HOURS BEFORE SERVING.

Beat egg whites with 1 tb sugar until stiff and fold lightly into egg yolk mixture. Pile gently into prepared souffle dish. Bake at 375 degrees for 30 - 35 minutes or until puffed and golden brown.

Serve immdediately, accompanied by Creme Anglaise. CREME ANGLAISE: Heat cream in saucepan, but do not boil. In another saucepan, combine egg yolks, sugar, and salt, beating until light yellow in color. Add hot cream to egg yolk mixture and stir until blended.

Cook over medium heat until sauce thickens, stirring with a wooden spoon. Cool. Add Grand Marnier just before serving.

-- from CREME DE COLORADO COOKBOOK