Grand Marnier Souffle With Creme Anglaise Sauce

For Souffle: You will need a collar for a full recipe. Butter and dust with confectioner's sugar, a 1 1/2 quart souffle dish. Set dish aside.

Pour melted butter in a sauce pan. Add unsifted flour and dissolve. Add first measure of sugar. Cook, stirring constantly, until bubbling. Remove from heat and gradually blend in milk or half and half. Add grated orange peel and grated lemon peel Stirring constantly, bring to a vigorous boil on high heat.

Remove from heat. At this time, you can cover and chill sauce until the next day if you like. Reheat when ready to complete and continue.

Stir in Grand Marnier. Add yolks.

With an electric mixer, whip on high speed the egg whites with cream of tartar until the egg whites hold a stiff peak when lifted. Continue at high speed and gradually add remaining sugar, beating until short, distinct peaks form when beater is lifted. Stir about 1/3rd of the egg whites into the sauce, then gently gently fold the sauce into the remaining whites.

Pour souffle mixture into the prepared dish Bake uncovered on a low rack in a 375 degrees F oven OR a 350 degrees F oven if your oven cooks hot. Bake 35 - 40 minutes for a souffle with a saucy center.

After 25 minutes with the souffle in the oven, quickly open seam of foil collar and pull it off so that part of the souffle will brown evenly. (You will NOT need a collar for 1/2 recipe) Spoon out of souffle dish and serve at once with Creme Anglaise Sauce (below) or sweetened whipped cream. You may serve a flavored whipped cream with small amount of Grand Marnier added to it.

Creme Anglaise Sauce: Add milk to the vanilla bean or the vanilla extract in a 3 qt. enameled sauce pan. Bring to a boil and immediately remove from heat. Cover and set aside.

Beat the egg yolks and sugar with a wire whisk or a rotary beater or an electric mixer. (A copper bowl is good if you are using a whisk). Beat until they are thick enough to form a slowly dissolving ribbon when the beater is lifted.

Remove the vanilla bean from the milk and pour the hot milk very gradually into the yolks, whisking all the while. Return the mixture to the saucepan and stir over LOW heat until the Creme Anglaise thickens lightly. DO NOT LET IT COME NEAR A BOIL OR IT WILL CURDLE. Pour Creme Anglaise into a bowl and cool to room temperature. Then, cover tightly and refrigerate until ready to serve.