Grand Marnier Souffles with Creme Anglaise

• 3/4 stick (6 tablespoons) unsalted butter plus additional for buttering ramekins
• 1 cup sugar plus additional for coating ramekins
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 cup whole milk
• 7 large egg yolks
• 1/4 teaspoon vanilla
• 1/8 teaspoon orange oil*
• 2 tablespoons Grand Marnier
• 8 large egg whites
• Accompaniment:egrave;me anglaise *available at specialty foods shops

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

ramekins, sugar, flour, milk, egg yolks, vanilla, orange oil, grand marnier, egg whites, accompaniment

Taken from www.epicurious.com/recipes/food/views/grand-marnier-souffles-with-creme-anglaise-101120 (may not work)