STREAMING NOW: Carnivorous

Hot Grand Marnier Souffles

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Cooking Light (December 2003).”

Ingredients Nutrition


  1. Preheat oven to 400°F; place a heavy baking sheet on middle rack.
  2. Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.
  3. Place egg yolks in a large bowl; beat at medium-high speed 5 minutes or until thick and pale.
  4. Gradually add 1/4 cup granulated sugar; beat 2 minutes.
  5. Beat in liqueur and vanilla.
  6. Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters.
  7. Add the cream of tartar and salt; beat mixture until soft peaks form.
  8. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
  9. Gently stir one-fourth of egg white mixture into liqueur mixture.
  10. Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.
  11. Place soufflé dishes on baking sheet in oven; bake for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim).
  12. Quickly dust soufflés with powdered sugar.
  13. Serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a