---------- Recipe via Meal-Master (tm) v8.04

     Title: GRAND MARNIER SOUFFLE AVEC CREME ANGLAISE
Categories: Desserts
     Yield: 6 servings

--------------------------SOUFFLE--------------------------
     3 tb Butter
     3 tb Flour
     1 c  Warm whole milk
     4 x  Egg yolks, large
   1/4 c  Sugar
     1 pn Salt
   1/4 c  Grand Marnier or Cointreau
     6 x  Egg whites, large, room tem
     1 tb Sugar

----------------------CREME ANGLAISE----------------------
 1 1/4 c  Heavy cream
     4 x  Egg yolks, large
   1/2 c  Sugar
     1 pn Salt
     3 tb 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 1/4 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

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