Ingredients: |
Ingredients: For Souffle:
1 T. butter, melted
1 T. white sugar
5 t. butter, melted
5 t. all-purpose flour
1/4 c. cold milk
2 egg yolks
1 t. freshly grated orange zest
1 T. Grand Marnier
1//8 t. vanilla extract
2 egg whites
1/4 c. white sugar, divided
For Creme Anglaise Sauce:
2 large egg yolks
1 c. heavy cream
1/3 c. white sugar
1 T. Grand Marnier
1/4 t. vanilla extract
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Directions: |
Directions:To make Souffle:
1 - Preheat oven to 400º F. Make Creme Anglaise Sauce first to allow to cool a bit while souffle is baking.
2 - Brush the insides of 2 8 oz. ramekins with 1 T melted butter and sprinkle with 1 T. sugar. Place on a baking sheet lined with aluminum foil
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3 - Melt 1 T. butter and 2 T. butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour and whisk in milk and cook, stirring continuously, until smooth and thick, 3-4 minutes. Remove from heat and transfer to mixing bowl.
4 - Stir orange zest and 1 T. Grand Marnier into butter mixture until combined. Add egg yolks and 1/8 t. vanilla; mix until smooth.
5 - Whisk egg whited in a large bowl until frothy. Slowly add half the 1/4 c. sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds its shape but is not stiff.
6 - Fold half the meringue into the egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4" of space at the top.
7 - Bake in the preheated oven until risen and golden browned, about 16 minutes.
8 - Serve immediately with Creme Anglaise Sauce by poking a hole in the middle of each souffle and pouring in the sauce.
To make Creme Anglaise Sauce:
1 - Whisk egg yolks, cream, sugar, Grand Marnier, and vanilla extract in a small saucepan until smooth.
2 - Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180º F, 8-10 minutes.
3 - Remove from heat, strain to remove any over-cooked particles of egg, and allow to cool a bit. |
This recipe for Grand Marnier Souffle with Creme Anglaise Sauce is from