December- Grand Marnier Souffles with Vanilla Anglaise

Yields 8 Servings

Souffle Ingredients

3 oz. unsalted butter plus additional for buttering ramekins
1 cup gugar, granulated,  plus additional for coating ramekins
3 oz. flour, all-purpose
1 cup milk, whole
8 ea. large eggs, separate yolks and white
1/4 tsp. vanilla
2 Tbsp. Grand Marnier
Pinch Salt  

Vanilla Anglaise Ingredients:

2/3 cup heavy cream 
1 1/4 tsp. vanilla
3 ea. large eggs, yolks only
2 oz. sugar, granulated  

Souffle Preparation Instructions

  1. Preheat oven to 400 degrees.  Generously butter eight 1-cup ramekins and coat with sugar, knocking out excess sugar.
  2. In a 1 1/2 qt. heavy saucepan melt 3 oz. butter over moderately low heat and whisk in flour.  Cook roux,  whisking for approximately 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 mixing bowl and cool for approximately 5 minutes.  In a large mixing bowl whisk together yolks, vanilla, and a pinch of salt, and whisk in mix mixture add Grand Marnier, whisking until smooth.
  3. In a large mixing bowl with an electric mixer, beat egg whites until they hold soft peaks.  Beat in 1 cup sugar, at little at a time and continue beating until it just holds stiff peaks.  Whisk about a quarter of the meringue into the yolk mixture to lighten. With a rubber spatula fold in remaining meringue until incorporated.
  4. Spoon batter into prepared ramekins, filling them just to rim, and arrange atleast 1 inch apart in a hotel baking pan.  Add enough hot water to pan to reach halfway up sides of ramekins and bake souffles in middle of oven for 20 minutes, or until puffed and tops are golden.
  5. Remove pan from oven and transfer ramekins to dessert plates.  With fork pull open center of each souffle  and pour some vanilla anglasie (recipe follows) into opening.  Serve immediately.  

Vanilla Anglaise Preparation Instructions

  1.  Heat cream and vanilla in a small, heavy saucepan, over moderate heat until bubbles form at edges.
  2. While the cream is heating, whisk together egg yolks and sugar until smooth.  The slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly.  Gradually add the egg yolk mixture back into the remaining milk mixture, whisking constantly.  Continue to cook, stirring, until the mixture coats the back of spoon. Remove from heat and reserve for service.