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My review
Grand Marnier® Souffle
64k
Chef John
"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
50 m servings 396Original recipe yields 2 servings (2 souffles)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- 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.
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Reviews
Read all reviews 4860 Ratings
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Most helpful positive review
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 a...
Most helpful critical review
5/8/2015
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
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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 a...
2/15/2014
This was amazing. My first souffle was quite impressive thanks to you. Your video was very informative.
6/26/2016
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 ...
2/25/2013
My first time making a souffle! Came out perfect and super delish! My daughter and I devoured it! Thanks for a great recipe!
1/28/2015
Not enough orange flavour, definitely will add more next time. Good base Soufflé for other flavours.
1/3/2014
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..
10/24/2015
I added a little flaked coconut to the top of these before baking - fabulous! I also used gluten free flour (cup 4 cup) in place of regular flour.