Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.

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  • Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.

  • Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.

  • Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.

  • Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.

  • Bake in the preheated oven until risen and browned, 16 minutes.

Cook's Notes:

Make the Creme Anglaise Sauce ahead of time. Serve it with the souffles, and pour the custard in the center of each souffle.

For a special dinner party, you can double or triple the recipe and prepare most of it ahead of time. Follow the recipe to Step 3. Refrigerate the custard mix and egg whites. About half an hour before serving, preheat the oven, whip the egg whites, and proceed with the recipe.

Nutrition Facts

395.6 calories; protein 8.1g 16% DV; carbohydrates 41.9g 14% DV; fat 21g 32% DV; cholesterol 249.4mg 83% DV; sodium 189.5mg 8% DV. Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2013
Yum! They came out perfectly - and rose very nicely. I could see adding a little more Grand Marnier and orange zest next time for a more pronounced flavor, but it was a light, airy, subtle and absolutely delicious desert. :) Read More
(23)

Most helpful critical review

Rating: 3 stars
05/08/2015
when i did this i was doing it for my culinary class i need to add more egg whites which is whats it up taste great but recipe need to be fixed Read More
77 Ratings
  • 5 star values: 72
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/13/2013
Yum! They came out perfectly - and rose very nicely. I could see adding a little more Grand Marnier and orange zest next time for a more pronounced flavor, but it was a light, airy, subtle and absolutely delicious desert. :) Read More
(23)
Rating: 5 stars
06/26/2016
Absolutely delicious. We returned from a trip to France, and I knew I had to learn how to make this wonderful dessert. I followed the recipe exactly along with the Grand Marnier Anglaise Ssauce (which I made the evening before). I do recommend watching Chef John's video to get a good feel for how long to cook the flour and butter and how far to whip the egg yolks at various stages. Not only is the video very helpful, he's quite entertaining. After cooking as directed, I quickly sprinkled powdered sugar on the souffle before serving and then let each guest spoon the Grand Marnier Anglaise Sauce into the top of their souffle. I prepared as much as I could before my guests arrived -- had everything measured everything out, zested, separated eggs. They were amazed and duly impressed. Exquisite dessert! Read More
(9)
Rating: 5 stars
02/15/2014
This was amazing. My first souffle was quite impressive thanks to you. Your video was very informative. Read More
(8)
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Rating: 5 stars
11/30/2014
Worked perfectly. I didn't use the creme anglaise recipe here, I used a different one on you tube. However the soufflé turned out perfect. Yes, you have to eat it right out of the oven or it will deflate. I doubled the soufflé recipe to make 4. Likewise I had 7oz ramekins, so I filled it to the top. Looked just like the pictures in the video and tasted fabulous. It was surprisingly easy to make. There were three of us, the picture ( I accidentally added the picture twice, it's the lone soufflé in the blue ramekin on the tinfoil covered baking pan on the stove) is the extra one which we quickly devoured. The other three were better looking, but the extra was darn near perfect too. I did cheat and used an electric hand mixer on the egg whites. Read More
(5)
Rating: 5 stars
02/26/2013
My first time making a souffle! Came out perfect and super delish! My daughter and I devoured it! Thanks for a great recipe! Read More
(4)
Rating: 4 stars
01/28/2015
Not enough orange flavour definitely will add more next time. Good base Soufflé for other flavours. Read More
(3)
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Rating: 5 stars
01/03/2014
This was my first souffle and it came out awesome. It rose fine and with the addition of the creme sauce it's truly amazing. Thanks.. Read More
(3)
Rating: 5 stars
12/26/2014
Yummy! Read More
(2)
Rating: 5 stars
12/17/2014
I have always wanted to make a Grand Marnier Souffle but was afraid to try it.....boy am I glad I made this one...thanks chef John....I hit it out of the park.... Read More
(2)
Rating: 3 stars
05/08/2015
when i did this i was doing it for my culinary class i need to add more egg whites which is whats it up taste great but recipe need to be fixed Read More