Grand Marnier Souffle
"If you've never made a souffle, don't be afraid to try. It really is a grand finale to a special dinner."
photo by CaliforniaJan
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 tablespoon butter, melted
- 1 tablespoon brown sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1⁄4 cup cornstarch
- 1⁄2 cup sugar
- 6 egg yolks
- 1 pinch salt
- 1⁄4 cup all-purpose flour
- 1⁄4 cup Grand Marnier (or liqueur of your choosing)
- 2 tablespoons freshly grated orange zest (if using Grand Marnier)
- 4 egg whites
- icing sugar
directions
- Brush a 5-cup souffle dish with melted butter; dust with brown sugar. Refrigerate until ready to use.
- In a medium saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove and set aside.
- In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 of the yolks and salt and stir until smooth. Gradually whisk this mixture into the warm milk.
- Cook over medium-low heat, whisking constantly, until thick, 3-4 minutes. Remove from heat and let cool, about 10 minutes. Beat in remaining 4 yolks, one at a time. Sift flour over mixture in two batches, mixing well.
- Cook over medium-low heat, stirring constantly, until smooth. Remove from heat and stir in liqueur and zest. Scrape custard into a bowl and set aside to cool.
- Preheat oven to 400 degrees F.
- In a large bowl, beat whites until soft peaks form. Slowly add remaining ¼ cup sugar and beat until firm peaks form. Fold whites into cooled custard.
- Transfer to soufflé dish and bake for 20 minutes, until puffed and browned on top. Dust top with icing sugar and serve immediately (a soufflé waits for no one!).
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Reviews
-
Never made a souffle before, and boy did I impress myself! This recipe was great! Very easy to understand instructions!! Yes, it might have been a little time consuming, but it was time well spent, IMHO!! I made the custard a day ahead and refrigerated it, along with the prepared souffle dishes. I used mini souffle dishes, so everyone could have their own. I whipped the egg whites and sugar the next day and folded that into the custard, then filled the souffle dishes...left about 1/2 to 1 inch of head space. They puffed up very nicely, thank you!! Great recipe to impress your guests! Thanks for posting this!!! -
My husband wanted a Grand Manier Souffle for Father's Day. Last time I made one was 30 years ago. I was a little leary about doing it but this recipe was great. It seemed a long time to constantly whisk the milk and egg mixture for 3-4 minutes until thick BUT everyone raved about the outcome. Made my husband very happy as well as the rest of us. I'm sure I will make it again and it won't take 30 years! -
OMG, Tried this recipe today it was Great. Not hard to prepare, but it did take some time. Well worth it. My friends were all wanting the recipe. Thanks for posting. -
this recipe is amazing. i had never made a souffle before, so searched the internet for tips and recipes before i attempted one. of course i found the best recipe on 'zaar! just follow the directions exactly as they are and you will have a wonderful, impressive, delicious souffle! thanks so much evelyn/athens, you obviously know your souffles! -
You can really taste the Grand Marnier in this!! It is absolutely delicious!! I used only 1 TBSP of zest and I used whole wheat pastry flour and it still got a lot of lift!! This recipe is very easy to follow! Thanks for a great recipe for souffle!!!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.