---------- Recipe via Meal-Master (tm) v8.04
  
       Title: GRAND MARNIER SOUFFLE AVEC CREME ANGLAISE
  Categories: Desserts
       Yield: 6 servings
  
 --------------------------SOUFFLE--------------------------
       3 tb Butter
       3 tb Flour
       1 c  Warm whole milk
       4 x  Egg yolks, large
     1/4 c  Sugar
       1 pn Salt
     1/4 c  Grand Marnier or Cointreau
       6 x  Egg whites, large, room tem
       1 tb Sugar
 
 ----------------------CREME ANGLAISE----------------------
   1 1/4 c  Heavy cream
       4 x  Egg yolks, large
     1/2 c  Sugar
       1 pn Salt
       3 tb Grand Marnier
  
   Butter 2-quart souffle dish and dust with powdered
   sugar; set aside.  In a medium saucepan, melt butter;
   stir in flour and cook 1 minute.  Add milk and stir
   constantly over medium heat until thickened.  Cool
   slightly. Beat egg yolks with 1/4 cup sugar and salt
   until thick.  Beat in liquer. Stir egg yolk mixture
   into milk mixture.  SOUFFLE CAN BE PREPARED UP TO THIS
   POINT 2 HOURS BEFORE SERVING.
    Beat egg whites with 1 tb sugar until stiff and fold
   lightly into egg yolk mixture.  Pile gently into
   prepared souffle dish.  Bake at 375 degrees for 30 -
   35 minutes or until puffed and golden brown.  Serve
   immdediately, accompanied by Creme Anglaise. CREME
   ANGLAISE: Heat cream in saucepan, but do not boil.  In
   another saucepan, combine egg yolks, sugar, and salt,
   beating until light yellow in color.  Add hot cream to
   egg yolk mixture and stir until blended.  Cook over
   medium heat until sauce thickens, stirring with a
   wooden spoon.  Cool. Add Grand Marnier just before
   serving.
     -- from CREME DE COLORADO COOKBOOK
  
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