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“Very light sweet souffle, just that touch of Grand Marnier.”
1 quart souffle

Ingredients Nutrition


  1. Prepare the one quart souffle dish, by buttering well, sprinkle with granulated sugar, discarding the excess. Prepare a double paper collar to the outside of the dish two inches higher, and secure with a string.
  2. Preheat oven to 425 degrees F.
  3. Rub sugar cubes over the orange rind, until they soak up the oils from the zest.
  4. Heat milk gently with the sugar cubes until dissolved.
  5. Beat the three egg yolks with the flour, until smooth, stir in the hot milk, pour mixture back into the pot and bring to a boil, stirring.
  6. Cook gently for two minutes stirring constantly, then dot the top with the butter and cover and let stand five minutes,.
  7. Stiffly beat all the egg whites, add the sugar and beat again for 30 seconds until mixture is glossy.
  8. Stir in the Grand Marnier into the orange mixture, then fold in one quarter of the beaten whites into custard mixture to loosen and combine.
  9. Add the remaining whites and fold in lightly and gently as possible, but combining.
  10. Transfer mixture to preparedcasserole dish and bake in the preheaed 425 degree oven for 15 to 20 minutes, or until puffed and brown.
  11. Remove from oven, remove paper collar, sprinkle with confectioners powdered sugar.
  12. Serve at once.

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