Grand Mariner Soufflés with Crème Anglaise

With Easter just around the corner, it’s time to start thinking about what you’d like to serve your family and guests for your Easter gatherings. Back in 2016 we took quite a few classes at our local Sur la Table, including one where we learned how to make Grand Mariner Soufflés with Crème Anglaise.

Soufflés are definitely one of the more difficult French desserts. Remember the scene from the Audrey Hepburn version of Sabrina? In this post I’m sharing the recipe for Grand Marnier Soufflés with Crème Anglaise.

Grand Marnier Souffles with Creme Anglaise

Ingredients–

• 3 tbsp. unsalted butter, plus more for greasing ramekins
• 1/2 cup granulated sugar, plus more for preparing ramekins
• 3 tbsp. unbleached all-purpose flour
• 1 cup whole milk
• 2 tsp orange zest
• 2 tsp vanilla bean paste
• 1/4 tsp fine sea salt
• 2 tbsp. Grand Marnier
• 4 egg yolks
• 5 egg whites
• Creme Anglaise, for serving ( recipe follows)

Directions–

Preheat oven to 375F. Generously butter ramekins, dust them with sugar and tap out the excess.

To prepare the soufflé base: Place the butter in a heavy medium saucepan over medium-high heat to melt. using a whisk, add flour and cook until thick and smooth, about 1 minute. Add milk and continue to cook, constantly whisking, until the mixture is thick, about 3 minutes. Transfer to a large bowl and cool to room temperature, about 10 minutes.

Place sugar into a small bowl, add orange zest and, using your fingertips, gently rub the zest into the sugar to extract the oils from the zest. Add orange-sugar, vanilla, salt, Grand Marnier and yolks to the bowl with cooled milk mixture; whisk until smooth and throughly combined.

To prepare the egg whites: Place the whites into the bowl of a stand mixer fitted with a whip attachment; beat on medium speed until whites are stiff but not dry, 3 to 4 minutes.

With a silicone spatula, gently fold one-third of the egg whites into the soufflé base until almost completely combined. Fold in the remaining whites in two more stages. Stop folding when all the whites are incorporated into the batter. Divide batter among the prepared ramekins, filling each one to 1/2 inch below the rim, and set on a rimmed baking sheet. Bake until fully risen, just set and golden brown, 20 to 25 minutes.

To serve: With a small spoon, make an opening in the center of each soufflé. Pour a generous serving of the creme anglaise into the center. Serve immediately with extra sauce in a pitcher on the side.

Vanilla Bean Creme Anglaise

Ingredients–

• 1 cup whole milk
• 1 cup heavy whipping cream
• 1/4 cup granulated sugar
• 5 large egg yolks
• 2 tsp vanilla bean paste

Directions–

Fill a large bowl hallway with ice and water. Place a fine-mesh sieve over a separated medium bowl and place both near the stovetop.

Combine the milk, cream and sugar in a medium saucepan and place over medium heat, stirring occasionally, until the sugar is dissolved. Bring the mixture just to a simmer and remove from the heat.

In a small mixing bowl, whisk the egg yolks together. Slowly pour about one cup of the hot milk mixture into the yolks, whisking constantly, to temper them. Slowly pour the yolk mixture back into the hot milk in saucepan, whisking continuously. Return to medium-low heat and cook, stirring constantly with the spatula, until the custard thickens and registers 178F to 180F on a instant-read thermometer.

Immediately strain the custard sauce through the sieve into the medium bowl. Stir in the vanilla and place sauce over the ice bath, stirring continuously until warm. Use warm sauce to top soufflés or cool completely and refrigerate for future use.