Grand Mariner Souffle Recipe
As a passionate dessert enthusiast, I can’t help but gush about the Grand Marnier Soufflé with vanilla sauce. Yes, it’s a challenging dessert to master, but the joy of creating something so exquisite makes every moment in the kitchen worthwhile. When you whip up the egg whites just right, the soufflé rises magnificently in the oven, transforming into a light and airy delight that seems to defy gravity. The subtle hint of Grand Marnier, with its vibrant orange notes, adds a sophisticated twist that tantalizes the taste buds.
Drizzling it with a creamy vanilla sauce takes the dessert to an entirely new level. The combination of the warm soufflé and the cool sauce creates a delightful contrast that is simply irresistible. Watching friends and family savor each bite brings a sense of fulfillment that makes the meticulous process utterly rewarding. If you’re ready to take your dessert-making skills to the next level, this Grand Marnier Soufflé is an absolute must-try!
Ingredients
• 2 large large egg yolks, lightly beaten
• 1 cup Whole Milk
• 2 1/2 Tablespoons Sugar
• dash dash salt
• Cooking Spray
• 1 tablespoon sugar
• 3 large egg yolks, lightly beaten
• 3 tablespoons flour
• 2/3 cup 2% reduced fat milk
• 1/4 cup sugar
• 1 tablespoon butter
• 2 tablespoons Grand Marnier
• 2 teaspoons vanilla extract
• 5 Large egg whites
• 1/4 teaspoon cream of tartar
• pinch salt
• Extra sugar to coat Ramekins
Directions
- The soufflé:
- Preheat oven to 375°.
- coat a 1-quart soufflé dish with cooking spray; sprinkle with 1 tablespoon sugar.
- Place 3 egg yolks in a medium bowl; set aside.
- Place milk in a small heavy saucepan; gradually sift in the flour, stirring with a whisk.
- Stir in 1/4 cup sugar; add butter. Cook over medium heat until thick (about 5 minutes), stirring constantly.
- Gradually add hot milk mixture to 3 egg yolks, stirring constantly with a whisk.
- Return mixture to pan; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly.
- Stir in Grand Mariner and 2 teaspoons vanilla; cook 1 minute, stirring constantly.
- Remove from heat.
- Place egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until soft peaks form.
- Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Gently stir one-fourth of egg white mixture into milk mixture; gently fold in remaining egg white mixture.
- Pour into prepared soufflé dish.
- Place soufflé dish in a 9-inch square baking pan; add hot water to the pan to a depth of 1 inch.
- Bake at 375° for 20 minutes or until puffy and set.
- Spoon about 3 tablespoons of sauce over each serving. Serve immediately.
- Vanilla sauce:
- place 2 egg yolks in a medium bowl.
- Combine whole milk and 2 1/2 tablespoons sugar in a small, heavy saucepan over medium heat; until tiny bubbles form around the edge (do not boil).
- Gradually add hot milk mixture to 2 egg yolks, stirring constantly with a whisk.
- Return mixture to pan; cook over medium heat until thick(about 2 minutes), stirring constantly.
- Remove from heat. Stir in 1 teaspoon vanilla and dash of salt. Pour into a glass bowl; cover and chill.
Cooking Tips: To achieve soufflé success, there are several key tips to keep in mind. First, ensure your mixing bowls and utensils are completely clean and dry; any grease can prevent the egg whites from whipping properly. Use room temperature eggs, as they whip up to a greater volume compared to cold ones. When folding the egg whites into the batter, be gentle to maintain the airiness that gives soufflés their signature rise. Finally, preheat your oven thoroughly and avoid opening the door while they bake, as sudden temperature changes can cause them to collapse. With these tips, you’ll be well on your way to creating a flawless soufflé that impresses everyone!
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