Lemon Souffle with Grand Marnier Sauce

8 servings

Sauce:

•  1 cup whipping cream
• 1/4 cup sugar
• 4 large egg yolks
• 1 tablespoon Grand Marnier
• 1 teaspoon vanilla extract

Souffles:

• 1/4 cup unsalted butter
• 1/4 cup all purpose flour
• 2 cups milk (do not use low-fat or nonfat)
• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 6 large egg yolks
• 6 tablespoons fresh lemon juice
• 5 teaspoons grated lemon peel

Additional sugar (for coating dishes)

• 8 large egg whites, room temperature

Powdered sugar

FOR SAUCE: Bring cream and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Whisk yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes (do not boil). Strain custard into bowl. Mix in Grand Marnier and vanilla. Cover and refrigerate until cold, at least 2 hours. (Can be made 2 days ahead. Keep chilled.)

FOR SOUFFLES: Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually add milk, whisking constantly until smooth. Mix ½ cup sugar and cornstarch in small bowl; sift sugar mixture into milk mixture, whisking constantly to avoid lumps. Remove from heat. Whisk yolks in medium bowl. Gradually whisk in milk mixture. Return mixture to same saucepan and whisk over medium heat until mixture boils and is very thick, about 2 minutes. Transfer to large bowl. Whisk in lemon juice and peel. Cover and chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.) Preheat oven to 400F. Butter eight 1-cup custard cups or soufflé dishes. Coat insides with sugar; tap out excess. Using electric mixer beat whites in large bowl until very soft peaks form. Gradually beat in remaining 1 cup sugar. Continue beating until medium peaks form. Mix 1/3 of whites into soufflé base to lighten. Fold in remaining whites in 2 additions. Divide batter among prepared cups (batter will fill cups.)

Place cups in large baking pan. Add enough hot water to pan to come 1 inch up sides of cups. Bake until soufflés brown and spring back when touched on top center, about 35 minutes. Transfer soufflés to plates. Sift powdered sugar over. Serve immediately, passing Grand Marnier sauce separately.