Grand Marnier Souffle Avec Creme Anglaise Recipe




Grand Marnier Souffle Avec Creme Anglaise Ingredients


SOUFFLE

3 tbsp butter
3 tbsp flour
1 cup warm whole milk
4 egg yolks, large
1/4 cup sugar
1 pinch salt
1/4 cup grand marnier or cointreau
6 egg whites, large, room tem
1 tbsp sugar

CREME ANGLAISE

1 1/4 cup heavy cream
4 egg yolks, large
1/2 cup sugar
1 pinch salt
3 tbsp grand marnier

A Recipe for
Grand Marnier Souffle Avec Creme Anglaise

 

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.


This is a recipe for Grand Marnier Souffle Avec Creme Anglaise from the recipe cookbook of Recipes-to-go (Dessert)


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Grand Marnier Souffle Avec Creme Anglaise recipe - a tasty recipe for you to add to your collection!

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Grand Marnier Souffle Avec Creme Anglaise

Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.

Author Unknown






Grand Marnier Souffle Avec Creme Anglaise Directions

Butter 2-quart souffle dish and dust with powdered sugar; set aside.
In a medium saucepan, melt butter; stir in flour and cook 1 minute.
Add milk and stir constantly over medium heat until thickened. Cool
slightly. Beat egg yolks with 1/4 cup sugar and salt until thick.
Beat in liquer. Stir egg yolk mixture into milk mixture. SOUFFLE CAN
BE PREPARED UP TO THIS POINT 2 HOURS BEFORE SERVING.
Beat egg whites with 1 tb sugar until stiff and fold lightly into
egg yolk mixture. Pile gently into prepared souffle dish. Bake at
375 degrees for 30 - 35 minutes or until puffed and golden brown.
Serve immdediately, accompanied by Creme Anglaise. CREME ANGLAISE:
Heat cream in saucepan, but do not boil. In another saucepan,
combine egg yolks, sugar, and salt, beating until light yellow in
color. Add hot cream to egg yolk mixture and stir until blended.
Cook over medium heat until sauce thickens, stirring with a wooden
spoon. Cool. Add Grand Marnier just before serving.
-- from CREME DE COLORADO COOKBOOK

Serves: 6

 

 

 

 

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