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