Grand Marnier Soufflés

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Ingredients for 2 Grand Marnier Soufflés:




2 (8-oz) heat-proof ramekins, brushed inside with melted butter and coated with sugar.


Note: Mine were closer to 7-oz, which is why I overfilled them as you saw. This amount of batter should fill two 8-oz ramekins. Amounts may vary depending on volume of your eggs/meringue, so don’t be surprised if you have a little more or less.


2 large eggs, separated


1 tablespoon plus 2 teaspoons melted butter


1 tablespoon plus 2 teaspoons all-purpose flour


1/4 cup cold milk


1 teaspoon freshly grated orange zest


1 tablespoon Grand Marnier


1/8 teaspoon vanilla extract


1/4 cup white sugar


powdered sugar to garnish finished souffles

View the complete souffle recipe




Crème Anglaise Sauce:


(Makes about 1 cup)


1 cup heavy cream


1/3 cup white sugar


2 large egg yolks


1 tbsp Grand Marnier


1/4 tsp vanilla extract


Whisk everything together in a small, but heavy saucepan. Place over med-low heat, and cook, stirring constantly with a rubber spatula being scraped across bottom, until the mixture is hot, and thickens slightly. The mixture should not come to a simmer (but close). The temp should be around 180 degrees F. when it’s done. Remove from heat, strain to remove any over-cooked particles of egg, and let cool.  If you want, you can add some fresh orange zest to the sauce as it cools. Serve ice cold with hot soufflé.

View the complete sauce recipe


happy cooking.

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