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1
Beat 5 egg yolks until thick.
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2
Set aside.
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3
Melt butter over low heat, careful not to brown.
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4
Add flour and salt, mix until smooth.
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5
Add milk, stirring constantly, until thick and smooth.
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6
Temper into egg yolks.
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7
Add orange juice, orange rind and Grand Marnier.
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8
Mix well.
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9
Set aside to cool.
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10
Preheat oven 350 degrees
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11
Butter and sugar sides of 4 individual souffle dishes.
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12
Beat all eight egg whites until soft peaks.
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13
Add sugar and beat until stiff peaks.
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14
Fold into egg mixture.
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15
Pour into prepared souffle dishes.
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16
Place filled souffle dishes on cookie sheet and bake one hour.
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17
Remove from oven and pour cream Anglais into middle of each souffle.
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18
Serve at once.
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19
Creme Anglaise:.
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20
Beat sugar and egg yolks until thick and pale yellow.
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21
Bring milk to boil.
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22
Gradually add to yolk mixture in a slow steady stream while whisking the whole time.
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23
Transfer mixture into saucepan, over low heat, stirring constantly, until sauce thickens and coats the spoon (about 170 degrees).
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24
Remove from heat and continue to stir for 2 minutes.
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25
Strain through a fine sieve and stir in vanilla.
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26
Note: sauce an be made a day in advance and stored in refridgerator, with plastic wrap placed on top of custard.
