Grand Marnier Soufflé

Grand Marnier Soufflé ingredients

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour (or cornstarch for GF)
• 1 cup whole milk
• 1/4 cup granulated sugar
• 3 large egg yolks
• 1/4 cup Grand Marnier liqueur
• 1 tsp orange zest
• 4 large egg whites
• 1/4 tsp cream of tartar
• 1/4 cup granulated sugar
• 1 tbsp unsalted butter
• 2 tbsp granulated sugar

How to make Grand Marnier Soufflé

1. Preheat your oven to 400°F (200°C). Prepare four 6-ounce soufflé ramekins by brushing the insides generously with 1 tablespoon of softened unsalted butter, ensuring full coverage to help the soufflé climb. Then, sprinkle 2 tablespoons of granulated sugar into each ramekin, turning to coat the buttered surface entirely, and tap out any excess.
2. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour (or cornstarch for a gluten-free option) and cook for 1-2 minutes, stirring constantly, to create a roux.
3. Gradually whisk in 1 cup of whole milk until smooth, then continue to cook, stirring, until the mixture thickens into a thick béchamel sauce, about 3-5 minutes. Remove from heat.
4. In a separate bowl, whisk together 1/4 cup of granulated sugar and 3 large egg yolks. Slowly temper the egg yolk mixture into the warm béchamel by adding a small spoonful of the béchamel to the yolks first, whisking vigorously, then incorporating the warmed yolks back into the remaining béchamel. Return the mixture to low heat and cook for 1 minute, stirring constantly, until slightly thicker, then remove from heat.
5. Stir in 1/4 cup of Grand Marnier liqueur and 1 teaspoon of orange zest into the béchamel base. Transfer the base to a large mixing bowl and allow it to cool slightly while you prepare the meringue.
6. In a very clean, dry bowl of a stand mixer, beat 4 large egg whites with 1/4 teaspoon of cream of tartar on medium speed until soft peaks form. Gradually add 1/4 cup of granulated sugar, one tablespoon at a time, and continue beating on high speed until stiff, glossy peaks form.
7. Gently fold one-third of the meringue into the Grand Marnier base to lighten it. Then, carefully fold in the remaining meringue in two additions, using a spatula and a gentle lifting motion, until just combined without deflating the mixture.
8. Spoon the soufflé mixture evenly into the prepared ramekins, filling them almost to the top. Run your thumb around the rim of each ramekin to create a clean edge, which helps the soufflé rise straight.
9. Place the ramekins on a baking sheet and immediately transfer them to the preheated oven. Bake for 20-25 minutes, or until the soufflés are dramatically puffed, golden brown on top, and slightly wobbly in the center (they will continue to cook slightly as they cool).
10. Serve immediately, as soufflés begin to deflate quickly once out of the oven. Optionally, dust with powdered sugar before serving.

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