Individual Orange Souffles with Grand Marnier Creme Anglaise

• 3 3/4 cups evaporated skim milk
• 1/4 cup heavy cream
• 3 tablespoons light agave nectar
• 1/2 tablespoon arrowroot powder mixed with 1 tablespoon cold water
• 3 tablespoons Grand Marnier
• 1/2 teaspoon vanilla extract
• 3 tablespoons unsalted butter
• 1/4 cup sprouted spelt flour or whole wheat pastry flour
• Pinch of sea salt
• 1/2 cup (1 percent) low-fat milk
• 1 teaspoon freshly grated orange zest
• 1/3 cup freshly squeezed orange juice (about 1 orange)
• 1/3 tablespoon Grand Marnier liqueur (optional)
• 4 large eggs, separated
• 1/3 cup light agave nectar
• Agave Nectar Whipped Cream (page 113), for garnish (optional)

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

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Taken from www.epicurious.com/recipes/food/views/individual-orange-souffles-with-grand-marnier-creme-anglaise-379394 (may not work)