Chef's Tip
When making a soufflé with liqueur, add it to the base after cooking to preserve the alcohol's flavor and aroma. Too much heat will cause the alcohol to evaporate, diminishing the distinctive Grand Marnier character.
Instructions
- Preheat oven to 375°F (190°C) with rack in lower third position.
- Prepare six 8-oz ramekins: Butter insides thoroughly, then coat with granulated sugar, tapping out excess. Place on a baking sheet.
- For orange crème anglaise: In a saucepan, combine cream, milk, and orange zest. Heat until steaming but not boiling.
- In a bowl, whisk 4 egg yolks and 1/3 cup sugar until pale and thick. Gradually whisk in hot cream mixture to temper eggs.
- Return mixture to saucepan. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5-7 minutes (170°F/77°C).
- Strain through a fine-mesh sieve into a bowl. Stir in 1 tablespoon Grand Marnier. Cool in an ice bath, then refrigerate until serving.
- For soufflé base: In a medium saucepan, melt 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly, for 2 minutes.
- Gradually whisk in milk and cook until mixture thickens and begins to boil, about 3-4 minutes.
- Transfer to a large bowl and let cool slightly. Whisk in 5 egg yolks, one at a time, until well incorporated.
- Stir in 3 tablespoons Grand Marnier and 1 tablespoon orange zest. Set aside.
- In a clean bowl with clean beaters, beat egg whites with salt and cream of tartar until foamy.
- Gradually add 1/3 cup sugar, beating until stiff, glossy peaks form (but not dry).
- Gently fold 1/4 of the egg whites into the base mixture to lighten. Fold in remaining whites in 2-3 additions until just incorporated, being careful not to deflate.
- Divide mixture among prepared ramekins, filling to the rim. Smooth tops and run your thumb around the edges to create a small channel.
- Bake until soufflés have risen about 1-1.5 inches above rims and tops are golden brown, about 12-14 minutes.
- Dust with powdered sugar immediately upon removing from oven.
- Serve immediately, accompanied by orange crème anglaise and garnished with candied orange peel.
Plating
Place each hot soufflé ramekin on a small plate lined with a doily or napkin to prevent sliding. Dust the top with powdered sugar just before serving. Present at the table immediately, accompanied by a small pitcher of orange crème anglaise. To serve, puncture the top of the soufflé with two spoons and pour some of the crème anglaise into the opening. Garnish the plate with a small piece of candied orange peel.
Storage & Reheating
Soufflés must be served immediately after baking, as they begin to deflate within minutes. The crème anglaise can be made up to 2 days ahead and refrigerated in an airtight container. Soufflé base (before folding in egg whites) can be prepared a few hours in advance and kept at room temperature; beat egg whites and complete the soufflé just before baking.
About This Recipe
Grand Marnier soufflé is a classic in upscale French restaurants, celebrated for its ethereal texture and refined orange flavor. This interpretation honors the traditional technique while emphasizing the delicate balance of flavors. The complementary orange crème anglaise enhances the citrus notes, creating a dessert that is at once light and indulgent—a perfect finale to an elegant meal.