Lemon Souffles with Grand Marnier Sauce

By cookie52730

Ingredients

• Sauce:
• 1 C whipping cream
• 1/4 C sugar
• 4 large eggs yolks
• 1 T Grand Marnier
• 1 tsp vanilla extract
• Souffles
• 1/4 C butter
• 1/4 C flour
• 2 C whole milk
• 1 1/2 C sugar
• 1/4 cornstarch
• 6 lg egg yolks
• 6 T fresh lemon juice
• 5 tsp grated lemon peel
• Additional sugar
• 8 Lg egg whites, room temp
• Powdered sugar

Preparation

Step 1

For Sauce:
Bring cream and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. remove from heat. whisk yolks in medium bowl to blend. gradually whisk in hot cream mixture. return mixture to same saucepan; stir over medium low heat untilcustard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes (do not boil) Strain custard into bowl. mix in Grand Marnier and vanilla. Cover and refrigerate until cold, at least 2 hours.

For Souffles:
Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually add milk, whisking constantly until smooth. Mix 1/2 C sugar and cornstarch in small bowl; sift sugar mixture into milk mixture, whisking constantly to avoid lums. Removefrom heat. Whisk yolks in medium bowl. Gradually whisk in milk mixture. Return mixture to same saucepan and whisk over medium heat until mixture boils and is very thick, about 2 minutes. Transfer to large bowl. Whisk in lemon juice and peel. Cover and chill until cold, at least 1 hour.
Preheat oven to 400. Butter eight 1 - cup custard cups or souffle dishes. Coat insides with sugar; tap out excess. Using electric mixer, beat whites in large bowl until very soft peaks form. Gradually beat in remaining 1 C sugar. Continue beating until medium peaks form. Mix 1/3 of whites into souffle base to lighten. fold in remaining whites in 2 additions. Divide batter among prepared cups.
Place cups in large baking pan. Add enouh hot water to pan to come 1 inch up sides of cups. Bakeuntil souffles brown and spring back when touched on top center, about 35 minutes. Transfer souffles to plates. Sift powdered sugar over. Serve immediately, passing Grand Marnier sauce separately.