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Grand Marnier Souffle

1/4 cup melted butter
1/4 cup unsifted flour
1/2 cup sugar
1 cup whole milk or Half and Half
1/2 tsp. grated orange peel
1/4 tsp. grated lemon peel
1/4 cup Grand Marnier OR equal amounts of Conreau OR Curacao.
6 egg yolks
6 egg whites
1/4 tsp cream of tartar
1/4 cup of sugar
sweetened whipped cream

You will need a collar for a full recipe. Butter and dust with
confectioner's sugar, a 1 1/2 quart souffle dish. Set dish aside.
Pour 1/4 cup melted butter in a sauce pan Add 1/4 cup unsifted
flour and dissolve Add 1/2 cup sugar Cook, stirring constantly,
until bubbling Remove from heat and gradually blend in 1 cup whole
milk or Half and Half Add 1/2 tsp. grated orange peel and 1/4 tsp.
grated lemon peel Stirring constantly, bring to a vigorous boil
on high heat. Remove from heat. At this time, you can cover and
chill sauce until the next day if you like. Reheat when ready to
complete and continue. Stir in 1/4 cup Grand Marnier OR equal
amounts of Conreau OR Curacao. Add 6 egg yolks With an electric
mixer, whip on high speed the 6 egg whites with 1/4 tsp cream of
tartar until the egg whites hold a stiff peak when lifted. Continue
at high speed and gradually add 1/4 cup of sugar, beating until
short, distinct peaks form when beater is lifted. Stir about 1/3rd
of the egg whites into the sauce, then gentlygently fold the sauce
into the remaining whites. Pour souffle mixture into the prepared
dish Bake uncovered on a low rack in a 375 degree oven OR a 350
degree oven if your oven cooks hot. Bake 35 40 minutes for a
souffle with a suacy center. After 25 minutes with the souffle in
the oven, quickly open seam of foil collar and pull it off so that
part of the souffle will brown evenly. (You will NOT need a collar
for 1/2 recipe) Spoon out of souffle dish and serve at once with
sweetened whipped cream. You may serve a flavored whipped cream
with small amt. of Grand Marnier added to it.


Serve with a Creme Anglaise Sauce below:

Creme Anglaise Sauce

2 cups milk
4 egg yolks
1/2 cup sugar
1 vanilla bean OR 1 tsp. vanilla

Add 2 cups of milk to the vanilla bean or the vanilla extract in
a 3 qt. enameled sauce pan Bring to a boil and immediately remove
from heat. Cover and set aside. Beat the 4 egg yolks and 1/2 cup
of sugar with a wire whisk or a rotary beater or an electric mixer.
(A copper bowl is good if you are using a whisk). Beat until they
are thick enough to form a slowly dissolving ribbon when the beater
is lifted. Remove the vanilla bean from the milk and pour the hot
milk very gradually into the yolks, whisking all the while. Return
the mixture to the saucepan and stir over LOW heat until the Creme
Anglaise thickens lightly. DO NOT LET IT COME NEAR A BOIL OR IT
WILL CURDLE. Pour Creme Anglaise into a bowl and cool to room
temperature. Then, cover tightly and refrigerate until ready to
serve.

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