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DESSERT SOUFFLE WITH BRANDY SAUCE

Lemon, Chocolate or Grand Marnier Souffles
Yield: 5 Servings
 

Souffle Base
4 Ounces Butter
4 Ounces Flour

2 Cups Milk
4 1/2 Ounces Powdered sugar
2 Teaspoons Vanilla

8 Each Egg Yolks -- slightly beaten
 

Souffle at Service
3/4 Cup Souffle base
3 Fluid Ounces Flavoring ingredient
3/4 Cup Egg whites
 

Brandy Sauce
3 Ounces Butter
3/4 Cup Sugar

3 Each  Egg Yolks

1 Cup Heavy Cream

1 1/2 Fluid Ounces Brandy
 

Directions:
SOUFFLE BASE:

[1) Melt Butter, add flour to make Roux.

[2) Heat Milk until Very Hot...Do Not Boil Add Sugar to Milk...Add Vanilla

[3) Now Add Milk to Roux & return to stove, stirring constantly until thick and smooth.

[4) Remove Sauce from stove and cool slightly...Add Egg Yolks and blend thoroughly.


When ready to cook: Mix Base and Flavoring...gently Fold in beaten Egg White... Pour into oiled Souffle dish...place in 2" hotel pan with VERY HOT WATER coming 1/2 way up side of souffle cup. Bake at 375°F for 10-12 minutes...toothpick should come out dry when done.

FLAVORINGS: Grand Marnier, Lemon Juice, or Chocolate Sauce.

BRANDY SAUCE:
Cream Butter & Sugar.....
Add Yolks, 1 at a time to Butter/Sugar mixture.....
Add Cream. Cook over double boiler stirring constanty until mixture coats spoon.    
Add Brandy.
 

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