SOUFFLÉ:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup warm milk
4 large egg yolks
¼ cup granulated sugar
1 pinch salt
¼ cup Grand Marnier or Cointreau
6 large egg whites, room temperature
1 tablespoon granulated sugar
 

CRÈME ANGLAISE:
1¼ cups heavy cream
4 large egg yolks
½ cup granulated sugar
1 pinch salt
3 tablespoons Grand Marnier

SOUFFLÉ:

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

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

1. Add milk and stir constantly over medium heat until thickened.

2. Cool slightly. 

3. Beat egg yolks with ¼-cup sugar and salt until thick.

4. Beat in liqueur.

5. Stir egg yolk mixture into milk mixture. 

• SOUFFLÉ CAN BE PREPARED UP TO THIS POINT 2 HOURS BEFORE SERVING.

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

1. Pile gently into prepared soufflé dish.

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

• Serve immediately, accompanied by Crème Anglaise.

CRÈME ANGLAISE:

1. Heat cream in saucepan, but do not boil.

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

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

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

5. Cool.

Add Grand Marnier just before serving.