Grand Marnier Souffle with Creme Anglaise Sauce Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			GRAND MARNIER SOUFFLE: 2 tablespoon butter, melted 2 tablespoon white sugar 10 teaspoons butter, melted 10 teaspoons all-purpose flour 1/2 cup cold milk 4 egg yolks 2 teaspoon freshly grated orange zest 2 tablespoon Grand Marnier 1/4 teaspoon vanilla extract 4 egg whites 1/2 cup white sugar, divided CREME ANGLAISE SAUCE: 3 large egg yolks 1 1/2 cup heavy cream 1/2 cup white sugar 1 1/2 tablespoon Grand Marnier 1/2 teaspoon vanilla extract
			CREME ANGLAISE SAUCE: Whisk egg yolks, cream, sugar, grand marnier, and vanilla extract in a small saucepan until smooth. Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F, 8 to 10 minutes. Remove from heat and allow cool. GRAND MARNIER SOUFFLE: Preheat oven to 400 degrees F. Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil. Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl. Stir orange zest and 1 tablespoon grand marnier into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth. Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff. Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top. Bake in the preheated oven until risen and browned, 16 minutes.