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Orange Liqueur Souffle Avec Creme Anglaise

Orange Liqueur Souffle Avec Creme Anglaise is built on Butter, Flour, Warm Whole Milk, X Egg Yolks Large, and Sugar. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 tbsp
• 3 tbsp
• 1 cup
• 4
• 1/4 cup
• 1
• 1/4 cup
• 6
• 1 tbsp

Method (preview)

1. 1

   Butter 2-quart souffle dish and dust with powdered sugar; set aside.

2. 2

   In a medium saucepan, melt butter; stir in flour and cook 1 minute.

3. 3

   Add milk and stir constantly over medium heat until thickened.

4. 4

   Cool slightly.

5. 5

   Beat egg yolks with 1/4 cup sugar and salt until thick.

6. 6

   Beat in liquer.

7. 7

   Stir egg yolk mixture into milk mixture.

8. 8

   SOUFFLE CAN BE PREPARED UP TO THIS

9. 9

   POINT 2 HOURS BEFORE SERVING.

10. 10

    Beat egg whites with 1 tb sugar until stiff and fold lightly into egg yolk mixture.

11. 11

    Pile gently into prepared souffle dish.

12. 12

    Bake at 375 degrees for 30 - 35 minutes or until puffed and golden brown.

13. 13

    Serve immdediately, accompanied by Creme Anglaise.

14. 14

    ANGLAISE: Heat cream in saucepan, but do not boil.

15. 15

    In another saucepan, combine egg yolks, sugar, and salt, beating until light yellow in color.

16. 16

    Add hot cream to egg yolk mixture and stir until blended.

17. 17

    Cook over medium heat until sauce thickens, stirring with a wooden spoon.

18. 18

    Cool.

19. 19

    Add Grand Marnier just before serving.