How to Make the Best Souffle! | Grand Marnier Souffle Recipe

Grand Marnier

🥗Healthier: orange juice

💰Cheaper: triple sec

Orange juice provides a fruity flavor while triple sec is a more affordable orange liqueur.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Coat the inside of 4 six-ounce ramekins with a thin layer of melted unsalted butter.

Add a thin layer of sugar to the coated ramekins to help the souffles rise.

In a medium-sized sauce pot, heat 1 cup of whole milk with 1 tablespoon of pure vanilla extract paste and a large pinch of kosher salt over medium heat (350°F or 176°C) until it bubbles around the edges (about 6-7 minutes).

Separate 3 large eggs, placing the yolks in one bowl and the whites in another, reserving the whites for later.

Add a dash of kosher salt to the egg yolks in their bowl.

In a separate smaller bowl, whisk together 1/4 cup of all-purpose flour and 1/4 cup of granulated white sugar until well combined.

Add the flour-sugar mixture to the egg yolks and whisk until a thick batter forms.

Once the milk mixture is ready, remove any vanilla seed pod if used, and while whisking constantly, pour half of the milk mixture through a fine mesh sieve into the egg yolk batter to temper it.

After the batter is smooth, return it to the sauce pot with the remaining milk mixture and whisk over medium heat for 1-2 minutes until thickened and shiny.

Remove from heat and stir in 1-2 tablespoons of Grand Marnier and 1 teaspoon of freshly grated orange zest until well combined.

Pour the batter into a separate bowl, cover with plastic wrap touching the surface, and cool completely in the fridge for about 1 hour.

In a medium-sized sauce pot, combine 1 cup of heavy cream, 1/3 cup of granulated white sugar, 1 tablespoon of Grand Marnier, 1/4 teaspoon of pure vanilla extract, and 2 large egg yolks, whisking thoroughly over medium-low heat (249°F or 120°C) until thickened without simmering.

Monitor the cream until it reaches 180°F (82°C), then strain through a fine mesh sieve to remove cooked egg particles and allow it to cool.

In the clean bowl of a stand mixer fitted with a whisk attachment, add 5 large egg whites and a large pinch of cream of tartar, whisking on low speed until foamy.

Gradually increase to high speed until soft peaks form, then slowly add 2 tablespoons of granulated white sugar, whisking until stiff peaks form.

Take a third of the meringue and whisk it into the cooled base, then gently fold in the remaining meringue without overmixing.

Evenly divide the batter among the prepared ramekins, tracing the edge with a finger or napkin to create a rim for even rising.

Preheat the oven to 400°F (204°C) and place an oven tray in the lower third of the oven.

Add the ramekins to a baking sheet and bake for 16-18 minutes, watching closely as they may rise above the ramekins.

Quickly transfer the souffles to a serving plate and garnish with sifted powdered sugar, serving immediately to prevent deflation.

Optionally, create a hole in the middle of the souffle and pour in the cremon glaze sauce for enhanced flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens