Grand Marnier Souffles With Crème Anglaise

Served this with small Grand Marnier shots.

Grand Marnier Souffles

Obviously taken by Rob not me

Gourmet | October 1997
Tom Ponticelli
Four Seasons Hotel, Boston MA

Yield: Serves 8

• 3/4 stick (6 tablespoons) unsalted butter plus additional for buttering ramekins
• 1 cup sugar plus additional for coating ramekins
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 cup whole milk
• 7 large egg yolks
• 1/4 teaspoon vanilla
• 1/8 teaspoon orange zest
• 2 tablespoons Grand Marnier
• 8 large egg whites

1. Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
2. In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. 
3. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth. 
4. In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. 
5. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
6. Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. 
7. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden.
8. Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each soufflé and pour some crème anglaise into opening.
9. Serve souffles immediately.

Crème Anglaise

Bon Appétit | February 1998
Yield: Makes 1 cup

• 1/2 cup whole milk
• 1/2 cup whipping cream
• 1 2-inch piece vanilla bean, split
• 3 large egg yolks
• 3 tablespoons sugar

1. Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
2. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture.
3. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). 
4. Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)