Orange Souffle

Creme Anglaise Sauce

2 egg yolks
1 c. heavy cream
1/3 c. sugar
1 Tbsp. Grand Marnier, or other orange liqueur
1/4 tsp. vanilla
orange zest

Souffle

1 Tbsp. butter, melted
1 Tbsp. sugar
5 tsp. butter
5 tsp. flour
1/4 c. cold milk
2 egg yolks
1 tsp. orange zest
1 Tbsp. Grand Marnier, or other orange liqueur
1/8 tsp. vanilla
2 egg whites
1/4 c. sugar, divided

 To make the creme anglaise sauce: Whisk all ingredients together in a small saucepan until smooth.

Over med-low heat, stir constantly with rubber spatula, scraping the bottom, until thickened and reaches a temperature of 180 F.

Remove from heat, strain to remove any uncooked particles of egg. Allow to cool. Add in some freshl orange zest to the cooled creme anglaise. Then make the souffle.

 
To make the souffle: Preheat oven to 400 degrees F.

Brush the insides of 4 4 oz. ramekins with 1 Tbsp. melted butter, and sprinkle with 1 Tbsp. sugar. Place on a baking sheet lined with aluminum foil.

Melt 5 tsp. butter in a saucepan over medium low heat. Cook and stor flour into the melted butter until golden brown and bubbly, about 2 minutes.

Pour in milk and cook, stirring continuously until smooth and thick, about 3-4 minutes. Remove from heat and transfer to a mixing bowl.

Stir orange zest and orange liqueur into butter mixture until combined. Add egg yolks and vanilla. Mix until smooth.

Whisk egg whites in a large bowl until frothy. Slowly add 1/8 c. 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 well combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4 inch of space at the top.

Bake until risen and browned, about 16 minutes.

Immediately make a divot in the top of each souffle with a small spoon. Pour the creme anglaise into the divot and over the top of each souffle. Serve warm. Enjoy!

I have this souffle on a Princess Cruise ship. It was the most amazing dessert I'd ever had. I wanted to remake it. I found these recipes on Allrecipes.com and it is very nearly the same and most heavenly.