Grand Marnier Souffle
I’ve made the Grand Marnier Souffle several times over the years and each time they turn out different. In my experiences they can turn out tall or sometimes fall short. Moreover, to get a soufflé to puff up, make a “ridge” at the top before baking it. When this is done properly, the soufflé will puff up with a nice carefree look about it.
TIPS AND TECHNIQUES
- Make sure the eggs are at room temperature.
- Use a rubber spatula to fold in the meringue,
- Work with light hands the entire time.
- To serve 8, you need 8 of the 1 cup ramekins.
This recipe makes 8 cups of batter. 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!Print
The word soufflé brings an interesting mix of emotions when I hear it. They are delicate, fragile, an amazing treat to experience.
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.
Prepare to Bake
- 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
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.
- Serving Size: 8
Keywords: French, Dessert,