Grand Marnier Souffl�s � Rising to the Occasion on Valentine�s Day

Presenting this gorgeous Grand Marnier souffl� to your Valentine at the end of a romantic dinner would certainly impress, but imagine actually making this while they watch.

What a golden opportunity to show off your cooking skills, and a flair for the dramatic; not to mention the countless innuendos and double entendres such a scene would afford. Afraid it won�t turn out, and you�ll completely embarrass yourself? Too bad! No guts, no glory, and by �glory� we mean�glory.

The good news is, contrary to popular belief, and many cartoons, souffl�s are actually very easy to make. I hope after a few viewings of this video, and maybe a practice run or two, you�ll realize just how simple this really is. Of course, to make things a little exciting you can over-fill these like I did, which can cause some wild and unpredictably shaped souffl� tops.

I think they still look super cool, but if you stop filling a 1/4-inch from the top, they generally will rise a little straighter. Having said that, anyone who�d complain about the shape of a souffl� top has some serious issues, and should probably be asked to leave immediately.

By the way, I do have a Cr�me Anglaise video recipe in the works, but for now you�ll have to rely on the simple written recipe below. As I mention in the clip, this is an extremely impressive dessert �as is,� but when you pierce the top of that hot, steaming souffl�, and pour in the silky, sexy sauce�well, you saw the video. Let�s just say it�s a very nice touch.

Speaking of nice touches, if you�re still looking for that extra special Valentine�s Day dessert for your extra special Valentine, I hope you�ll put aside your fears and give this a go. You really should get lots of compliments. Enjoy!

Ingredients for 2 Grand Marnier Souffl�s:

2 (8-oz) heat-proof ramekins, brushed inside with melted butter and coated with sugar.

Note: Mine were closer to 7-oz, which is why I overfilled them as you saw. This amount of batter should fill two 8-oz ramekins. Amounts may vary depending on volume of your eggs/meringue, so don�t be surprised if you have a little more or less.

2 large eggs, separated

1 tablespoon plus 2 teaspoons melted butter

1 tablespoon plus 2 teaspoons all-purpose flour

1/4 cup cold milk

1 teaspoon freshly grated orange zest

1 tablespoon Grand Marnier

1/8 teaspoon vanilla extract

1/4 cup white sugar

powdered sugar to garnish finished souffles

Cr�me Anglaise Sauce:

(Makes about 1 cup)

1 cup heavy cream

1/3 cup white sugar

2 large egg yolks

1 tbsp Grand Marnier

1/4 tsp vanilla extract

Whisk everything together in a small, but heavy saucepan. Place over med-low heat, and cook, stirring constantly with a rubber spatula being scraped across bottom, until the mixture is hot, and thickens slightly. The mixture should not come to a simmer (but close). The temp should be around 180 degrees F. when it�s done. Remove from heat, strain to remove any over-cooked particles of egg, and let cool.  If you want, you can add some fresh orange zest to the sauce as it cools. Serve ice cold with hot souffl�.