GRAND MARNIER SOUFFLES
Source: Gourmet, October 1997
Serving Size: 4
Prep Time: 30 min
Cooking Time: 60~90 min

Ingredient List
For the Soufflés

• 3 tablespoons unsalted butter (+ some for coating)
• 1/2 cup sugar (+ some for coating)
• 4 tablespoons all-purpose flour
• 1/2 cup whole milk
• 3 large egg yolks
• 1/8 teaspoon vanilla
• 1/8 teaspoon orange oil*
• 1 tablespoons Grand Marnier
• 4 large egg whites

• 1 cup heavy cream
• 2 teaspoons vanilla extract
• 4 egg yolks
• 1/3 cup white sugar

Instructions

Equipment Needed

• Four 1-cup ramekins
• Electric Mixer
• Large baking pan that can hold the ramekins about 1-1/2" apart
• Whisks

• Preheat oven to 375°F.
• Generously butter four 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.

Make the Milk Mixture

• In a 1 1/2-quart heavy saucepan melt 3 butter over moderately low heat and whisk in flour. While cooking, whisk gently but continuously, 3 minutes.
• Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan.
• Transfer mixture to a bowl and cool 5 minutes.

Make the Yolk Mixture

• In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking by hand until smooth.

Make the Meringue

• In a large bowl with an electric mixer beat whites until they hold soft peaks.
• Beat in 1/2 cup sugar, a little at a time, and beat until it just holds stiff peaks.
• Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly

.Instructions - Cont.

• Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1-1/2" apart in a large baking pan.
• Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 30 minutes, or until puffed and tops are golden.

While the Soufflés are baking, make the Crème Anglaise (see instructions below)

TO SERVE

• Remove pan from oven and transfer ramekins to dessert plates.
  **Careful, the ramekins are HOT**
• With 2 forks pull open center of each soufflé and pour some crème anglaise into opening and serve IMMEDIATELY!

For the crème anglaise

• In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
• While cream is heating, whisk together egg yolks and sugar until smooth.
• Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly.
• Continue to cook, stirring constantly, until the mixture coats the back of a spoon.