Grand Marnier Soufflé Recipe

Preheat and butter

Preheat the oven to 375°F (190°C). Generously butter six 6-ounce ramekins with 2 tbs unsalted butter. Sprinkle about 2 tbs granulated sugar into each buttered ramekin, tilt and rotate to coat the sides and bottom evenly, tapping out excess. Chill the prepared ramekins in the refrigerator while you make the base.

Make roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1 to 2 minutes to cook the flour but not brown it; this forms a blond roux.

Add milk

Gradually whisk in 1 cup whole milk, smoothing lumps. Bring to a gentle simmer, whisking until the mixture thickens to a pastry-cream consistency, about 3–4 minutes.

Temper yolks

In a bowl, whisk 4 large egg yolks with 1 tbs granulated sugar until slightly thickened and pale. Slowly ladle about 1/3 of the hot milk mixture into the yolks, whisking constantly to temper. Then pour the tempered yolks back into the saucepan and cook over low heat for 1–2 minutes, stirring, until the mixture thickens slightly. Do not boil or the eggs will scramble.

Finish base

Remove from heat. Stir in 1 tsp vanilla extract, a pinch of salt, and 3 tbs Grand Marnier. Taste and adjust: add a little more liqueur if desired. Transfer the base to a shallow bowl and let cool to warm (about 20 minutes), stirring occasionally to prevent a skin forming. If skin forms, press plastic wrap onto the surface.

Whip whites

Place 5 large egg whites in a clean, dry mixing bowl. Add 1 tsp cream of tartar. Using an electric mixer, start beating on medium speed until soft peaks form. Gradually add 5 tsp granulated sugar, a little at a time, while increasing speed to high. Continue beating until glossy, stiff peaks form and the sugar is fully dissolved (rub a bit between fingers to check).

Fold meringue into base

Whisk the cooled soufflé base briefly to loosen, then fold in one-third of the meringue to lighten the base using a spatula. Gently fold in the remaining meringue in two additions: cut through the center, scoop from bottom over the top, and rotate the bowl; do not deflate. Fold until no large streaks remain and the mixture is airy but homogeneous.

Pipe or spoon

Spoon or pipe the soufflé mixture into the prepared ramekins, filling to just above the rim (about 1/4 to 1/2 inch above). Smooth the tops with a palette knife and run your thumb around the inside rim to create a small trench (this helps the soufflé rise evenly).

Bake

Place the ramekins on a baking sheet and bake on the center rack in the preheated 375°F (190°C) oven for 14–16 minutes for 6-ounce ramekins (a larger ramekin may take longer). The soufflés should be well risen, evenly golden, and slightly jiggly in the center. Do not open the oven during the first 12 minutes of baking.

Heat milk and cream

While the soufflés bake, make the crème anglaise: in a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. If using a vanilla bean, split it and scrape seeds into the milk and add the pod. Warm over medium heat until just below a simmer — small bubbles will form at the edges; do not boil.

Temper yolks and sugar

In a bowl, whisk 4 large egg yolks with 6 tsp granulated sugar and a pinch of salt until the mixture is pale and slightly thickened. Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper.

Cook custard

Return the tempered yolks to the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C). Do not allow it to boil.

Finish sauce

Remove from heat. If you used a vanilla pod, remove and discard it. Stir in 1 tsp Grand Marnier. Strain the custard through a fine-mesh sieve into a bowl to ensure silky texture. Cool slightly; keep warm or rewarm gently when serving. The sauce can also be chilled and gently reheated; if chilled, whisk before serving.

Plate and garnish

When soufflés are done, dust each immediately with a little powdered sugar and optionally a pinch of orange zest. Place each ramekin on a shallow bowl or dessert plate and spoon 2–3 tbs of warm vanilla crème anglaise alongside or pour a little into the bottom of the bowl before setting the ramekin on top. Serve at once so the soufflé retains its height.