Grand Marnier Souffle with Earl Grey Sauce

Instructions

To prepare Souffle: Preheat oven to 375ºF (190ºC). Butter a 2-quart (2L) souffle dish and coat with sugar. Set aside. Add butter to a saucepan and melt over medium heat, add flour and whisk until smooth. Cook, stirring for 1 minute. Remove from heat. Stir in cream, sugar and zest from orange. In a large bowl whisk egg yolks until slightly thickened. Add a tablespoon (15mL) hot cream into egg yolks to warm them. Slowly add egg yolks into cream mixture, then stir in Grand Marnier®. Beat egg whites in a large mixer until foamy. Add cream of tartar and salt and continue beating until peaks are stiff but not dry. Gently fold in egg yolk mixture. Combine carefully. Pour batter into prepared dish. Bake for 35-40 minutes or until a cake skewer inserted into the side of the souffle comes out clean. Sprinkle with powdered sugar. Serve at once with the Earl Grey Sauce.

To prepare Earl Grey Sauce: Add cream to saucepan and bring to a simmer, add Bigelow® Earl Grey tea bags and infuse cream for 5 minutes. Remove tea bags and remove from heat. Whisk egg yolks with sugar in a bowl. Very slowly add infused cream in a steady stream. Return to the heat and cook over low heat, stirring constantly until custard is slightly thickened and registers 175ºF (80ºC) on a thermometer, do not let it boil. Remove from heat and add vanilla extract.