On Line Cookbook

Souffle au Grand Marnier

Recipe Information


  • Butter and granulated sugar for souffle mold
  • 1 cup (225 ml) milk
  • 3 egg yolks
  • 1/4 cup (60 ml) less 2 tsp (10 ml) granulated sugar
  • 3 tbsp (45 ml) all-purpose flour
  • 4 egg whites
  • 1/8 tsp (1 ml) cream of tartar
  • 1/4 tsp (1 ml) vanilla extract
  • Grated zest of 1 orange
  • 1/4 cup (60 ml) of Grand Marnier
  • Confectioners' sugar for dusting
  • Preheat oven to 475.
  • Butter and sugar a 4 cups (950 ml) souffle mold.
  • In a small saucepan, bring the milk to a boil over medium heat.
  • While the milk is heating, whisk the egg yolks and granulated sugar together in a small bowl.
  • Add the flour and mix well, until smooth and free of lumps.
  • Thin the egg yolk mixture with approximately 1/4 cup (60 ml) of the warm milk.
  • When the remaining milk begins to boil, add it to the egg yolk mixture and stir well.
  • Return the mixture to the saucepan and whisk rapidly over medium-high heat, making sure to whisk the bottom and the sides of the pan until the cream thickens and boils, about 1 minute.
  • Cook the pastry cream an addtional 2 minutes over medium heat, whisking while it boils gently, until it becomes shiny and easy to stir.
  • Remove the pan from the heat and cover to keep warm.
  • In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
  • Pour the pastry cream into a large bowl and stir in the vanilla, grated orange zest, and Grand Marnier.
  • Fold one-third of the stiffly beaten eggs whites into the pastry cream with a whisk to lighten it.
  • Fold the remaining whites into the mixture with a rubber spatula until it is smooth.
  • Pour the souffle batter into the prepared mold and level the surface with the spatula.
  • Run your thumb around the top of the mold to clean off any excess batter.
  • Bake the souffle on the lowest rack of the oven for 5 minutes.
  • Lower the temperature to 425 and bake another 4 to 5 minutes, until the souffle has risen at least halfway above the top of the mold, and is golden-brown in color, and springy to the touch.
  • Remove from oven, dust with confectioners' sugar and serve immediatley.
You can replace the Grand Marnier with any liqueur of your choice.