Grand Marnier Souffles

Souffles are one of my very favorite desserts.  I love that they are so light and not overly sweet.  This Grand Marnier souffle recipe is seriously no fail, and they are so impressive.  Keep in mind that these need to be served IMMEDIATELY.  They will start deflating the moment you take them out, so get everything ready.  Funny story, but the only time that my pregnancy hormones got too crazy was when I was making souffles one night.  When they were in the oven, my husband told me he was going to go for a run.  I became hysterical and kept obnoxiously sobbing that they were “á la minute.” Every pregnant lady is allowed at least one moment of unprovoked hysterics, right?

For a dinner party you can get away with making a super simple dinner, because these babies are a showstopper and everyone is always so impressed. The pictures I posted don’t even do them justice. The souffles had already started to fall by the time I got my camera out.  These are so tasty that I really enjoy them plain. If I’m feeling fancy, I like to pour creme anglaise or chocolate ganache over top.  Crushed cookies on the bottom of the ramekin add a little crunchy texture.

Recipe:

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Grand Marnier Souffles
Light, airy, and mile-high!
Servings
souffles
Ingredients
Servings
souffles
Ingredients
Instructions
  1. Brush inside of small ramekins with melted butter. Coat with sugar.
  2. In a stainless steel pot, melt butter, add flour. Mixture will form thick play-doh like consistancy (roux.)
  3. Add milk and bring to a boil, whisking.
  4. Remove from heat and add sugar and stir.
  5. Add zest, orange juice concentrate and Grand Marnier and stir.
  6. Add egg yolks and stir.
  7. Beat egg white to medium peak.
  8. Fold in stiff egg whites, do not over work.
  9. Fill molds to the rim without going over board.
  10. Bake in bottom of oven 400F until done, approximately 20 minute. Exterior should be crusty, and souffles should be risen. Do not open oven to check on them.
  11. Sprinkle with powder sugar, serve immediately with favorite sauce.

Danielle

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