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 |
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