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Grand Marnier Souffle: Risky and Decadent, How can you resist?

Grand Marnier Souffle

Grand Marnier Souffle

The word soufflé brings an interesting mix of emotions when I hear it. They are delicate, fragile, an amazing treat to experience. They can be sweet or savory. They are risky, temperamental and not easy to make. I’ve heard all the stories about unsuccessful soufflés at home – burns, collapses, and other tales.

I’ve made the Grand Marnier Souffle several times over the years and each time it is different. Sometimes they are tall, sometimes they are short. In order to get the soufflé to puff up with a nice carefree look you need to make the “ridge” at the top before baking it. If done properly, this allows the soufflé to puff up with a nice carefree look about it. Mine puffed up but by the time I took the picture it started to fall.

Before you start, here are my notes that I believe make a difference:

Make sure the eggs are at room temperature and to use a rubber spatula when you fold in the meringue to the custard (a little at a time).  Work with light hands the entire time.

You will need a set of ramekins. If you want to serve 8, then you will need 8 of the 1 cup ramekins. Otherwise if you have bigger ones just know that this recipe makes 8 cups of batter. I know ramekins come in different sizes so just make sure you have enough of the batter to fill it to the top.

Also give yourself credit! The pressure of making a soufflé is terrible, and people love to add to the litany of soufflé horror stories. It’s not insurmountable, and I do urge you to try this at home.

For more check out my other desserts!



Grand Marnier Soufflés

Serves 8

  • Author: Carrie Pacini


Unsalted butter 6 Tablespoons + more for buttering ramekins
Sugar 1 cup + more for dusting ramekins
All-purpose flour 1/4 cup + 2 tablespoons
Pinch of salt
Egg yolks 7
Egg whites 8
Whole milk 1 cup
Vanilla 2 Tablespoons
Grand Marnier 3 Tablespoons


Preheat oven to 400°F.

Generously butter the ramekins and coat with sugar, knocking out excess sugar. Really make sure the butter covers the entire inside of the ramekins so that the sugar sticks to it nicely.

Milk mixture
In medium saucepan melt 3/4 stick butter over moderately low heat.  Once the butter is melted whisk in the flour.  Cook while whisking for about 3 minutes. Add milk and cook over moderate heat, continue whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and let cool.

Egg yolk mixture
In a large bowl whisk together (7) yolks, vanilla, and a pinch salt, and whisk in the milk mixture (from step 2) + the Grand Marnier. Blend all together until smooth. This is now your custard. Set this aside for later.

In another large bowl with an electric mixer beat the egg whites until they hold soft peaks. Add in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks.

Combine egg yolk mixture with the meringue
Whisk about one fourth of the meringue into the yolk mixture “custard” to lighten it up. With a rubber spatula fold in remaining meringue gently but thoroughly. Use a light hand here as you fluff up the custard folding them together.

Fill the ramekins
Spoon the batter into each ramekin, filling them just to rim. Arrange ramekins at least 1 1/2 inches apart in a deep baking pan giving them some space.  Add enough hot water to the pan so that the water is halfway up the sides of ramekins. Bake the soufflés in middle of the oven for 20 minutes, or until puffed and tops are golden. After 10 minutes of them baking make the Grand Marnier Sauce to pour inside the soufflés (see below for the recipe).

Ready to serve
When the soufflés are done remove them from the oven and transfer ramekins onto dessert plates. With 2 forks pull open center of each soufflé and pour some of the Grand Marnier sauce into the opening. Serve soufflés immediately! While the soufflés are 10 minutes into their baking time make this sauce Grand Marnier Sauce Recipe.

Grand Marnier Sauce

Butter 1/4 cup, room temperature
Orange juice 1 cup
Sugar 2 Tablespoons
Finely grated orange rind 1 teaspoon
Grand Marnier liqueur 1/4 cup

Preparation: Slice butter into manageable cubes.  In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes. Increase heat and bring to boil. The mixture will thicken and become syrupy. Whisk the mixture and add the butter, piece by piece. When thoroughly blended, remove from heat and stir in Grand Marnier.

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