Recipe - Grand Marnier Souffle Avec Creme Anglaise

SOUFFLE
3 tablespoon Butter
3 tablespoon Flour
1 cup Warm whole milk
4 x Egg yolks, large
One fourth cup Sugar
1 pn Salt
One fourth cup Grand Marnier or Cointreau
6 x Egg whites, large, room tem
1 tablespoon Sugar

CREME ANGLAISE
1 One fourth cup Heavy cream
4 x Egg yolks, large
One half cup Sugar
1 pn Salt
3 tablespoon Grand Marnier

Butter 2quart 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 One fourth 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 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini