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Debbies Grand Marnier Souffle

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“This was served at my favorite French resturant in Orlando, Fla. The most popular item on the menu. Takes a little work, but well worth it for a very special romantic dessert.”
1hr 30mins
4 souffles

Ingredients Nutrition


  1. Beat 5 egg yolks until thick. Set aside.
  2. Melt butter over low heat, careful not to brown.
  3. Add flour and salt, mix until smooth.
  4. Add milk, stirring constantly, until thick and smooth. Temper into egg yolks.
  5. Add orange juice, orange rind and Grand Marnier. Mix well.
  6. Set aside to cool.
  7. Preheat oven 350 degrees
  8. Butter and sugar sides of 4 individual souffle dishes.
  9. Beat all eight egg whites until soft peaks.
  10. Add sugar and beat until stiff peaks.
  11. Fold into egg mixture.
  12. Pour into prepared souffle dishes.
  13. Place filled souffle dishes on cookie sheet and bake one hour.
  14. Remove from oven and pour cream Anglais into middle of each souffle.
  15. Serve at once.
  16. Creme Anglaise:.
  17. Beat sugar and egg yolks until thick and pale yellow.
  18. Bring milk to boil. Gradually add to yolk mixture in a slow steady stream while whisking the whole time.
  19. Transfer mixture into saucepan, over low heat, stirring constantly, until sauce thickens and coats the spoon (about 170 degrees).
  20. Remove from heat and continue to stir for 2 minutes.
  21. Strain through a fine sieve and stir in vanilla.
  22. Note: sauce an be made a day in advance and stored in refridgerator, with plastic wrap placed on top of custard.

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