Chocolate Souffle With Grand Marnier Custard

1. 1

   Custard

2. 2

   In a mixing bowl, beat together egg yolks, sugar and flour until light and lemon coloured.

3. 3

   In saucepan, heat milk with cream and orange rind until bubbles form around edge of pan.

4. 4

   Slowly beat into yolk mixture.

5. 5

   Transfer to saucepan, cook gently over low heat, stirring constantly, until custard reaches a maximum of 170 C and has thickened.

6. 6

   Stir in liqueur.

7. 7

   For souffle:

8. 8

   Preheat oven to 400u00b0F. Butter 2 shallow 3/4-cup gratin dishes and dust them with the additional granulated sugar, shaking out the excess.

9. 9

   Combine milk and 5 tablespoons sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and milk comes to simmer. Remove from heat; add both chocolates and stir until melted and smooth. Whisk in egg yolks.

10. 10

    Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into warm chocolate mixture in 3 additions.

11. 11

    Divide the mixture between the prepared dishes and bake the souffles in a shallow baking pan in the middle of a preheated 400u00b0F. oven for 15 minutes, or until they are puffed. Dust the souffles decoratively with the confectioners' sugar and serve them immediately.

No additional tips available.