Grand marnier souffle avec creme anglaise

Yield: 6 Servings

Measure Ingredient
3 tablespoons Butter
3 tablespoons Flour
1 cup Warm whole milk
4 xes Egg yolks, large
¼ cup Sugar
1 pinch Salt
¼ cup Grand Marnier or Cointreau
6 xes Egg whites, large, room tem
1 tablespoon Sugar
1¼ cup Heavy cream
4 xes Egg yolks, large
½ cup Sugar
1 pinch Salt
3 tablespoons Grand Marnier



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.


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