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
