Grand Marnier® Souffle

Grand Marnier® Souffle

20
Chef John 15584

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

Ingredients 50 m {{adjustedServings}} servings 396 cals

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 249 mg
  • 83%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until risen and browned, 16 minutes.
Tips & Tricks
Jenny's Black Forest Cake

See how to make a classic dark chocolate and cherry cake.

Tres Leches Cake

Four kinds of milk give this tres leches cake its richness.

Footnotes

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 20

  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Julia Zamorska
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. :)

MississippiGirl
2/15/2014

This was amazing. My first souffle was quite impressive thanks to you. Your video was very informative.

bicolana
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!