Grand Marnier Creme Anglaise Food

CREME ANGLAISE SAUCE

Steps:

• Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
• Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
• Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

GRAND MARNIER SOUFFLé

Steps:

• Preheat oven to 450 degrees.
• Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes.
• Place the egg yolks in a bowl and add 1/2 cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.
• In a large, deep bowl, preferably copper, beat the egg whites until stiff. Toward the end, beat in the remaining 2 tablespoons sugar. (You can use an electric stand mixer, but keep an eye on the egg whites. They should not be too stiff.)
• Spoon the egg-yolk mixture into the whites, folding in rapidly. Place equal portions of the mixture in the prepared souffle dishes.
• Put the dishes on a baking sheet, and place on the bottom of the oven. Bake for 10 to 12 minutes, and serve immediately.

GRAND MARNIER SOUFFLES WITH CRèME ANGLAISE

Steps:

• Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
• In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
• In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
• Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden.
• Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each soufflé and pour some crème anglaise into opening.
• Serve souffl s immediately.

GRAND MARNIER CUSTARD SAUCE

Steps:

• Beat egg yolks and sugar with whisk in medium saucepan until light in colour, about 5 minutes.
• Scald heavy cream and half and half in separate saucepan.
• Stir hot cream gradually into yolks, whisking constantly.
• Cook, stirring constantly, over medium-low heat, until sauce thickens and coats the back of a spoon; do not allow to boil.
• Remove from heat.
• Stir in Grand Marnier and orange zest.
• Cool to room temperature.
• Place plastic wrap directly onto surface and refrigerate until cold.

CRèME ANGLAISE

Steps:

• Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
• Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

INDIVIDUAL ORANGE SOUFFLéS WITH GRAND MARNIER CRèME ANGLAISE

Steps:

• Prepare the crème anglaise in advance. It can be stored for several days in the refrigerator. Place the milk, cream, and agave nectar in a small saucepan over medium heat. Bring to a boil. Decrease the heat.
• Add the arrowroot powder slurry to the milk mixture, whisking constantly. Bring the mixture back to a simmer and remove from the heat immediately after the mixture thickens. Stir in the Grand Marnier and vanilla extract. Cool to room temperature and store in the refrigerator.
• Begin preparing the soufflés. Preheat the oven to 325°F. Lightly oil 6 (12-ounce) soufflé ramekins with canola oil spray.
• In a saucepan, melt the butter over medium heat. Stir in the flour and salt. Add the milk and cook until thick and bubbly, stirring constantly. Remove from the heat. Stir in the orange zest, orange juice, and Grand Marnier. Blend well.
• Using an electric mixer, beat the egg yolks until thick and lemon colored. Gradually add the orange mixture and blend well.
• In a clean bowl, using clean beaters, beat the egg whites on medium speed until soft peaks form, about 1 to 2 minutes. Gradually drizzle in the agave nectar and beat until stiff glossy peaks form, another 1 to 2 minutes. Do not overbeat or the egg whites will dry. Fold the orange mixture into the egg whites. Spoon into the ramekins and bake for 20 to 25 minutes, until puffed and golden. Serve immediately.
• Place a hot soufflé on a plate in front of each guest. Poke a hole in the center of the soufflé with a spoon and spread slightly open. Pour the crème anglaise generously into the opening of the soufflé and over the top. A dollop of whipped cream makes a nice finishing touch.

GRAND MARNIER® SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup 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 combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.