Time
55 min
Serving
2 persons
Calories
396
Presenting this gorgeous Grand Marnier soufflé to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions. Make my crème anglaise sauce ahead of time to serve with the soufflés, and pour it into the center of each one.
Ingredients
- butter: 1 Tbsp (melted)
- white sugar: 5 Tbsp (divided)
- butter: 5 tsp
- all-purpose flour: 5 tsp
- milk: 0.25 cup (cold)
- brandy-based orange liqueur (such as Grand Marnier®): 1 Tbsp
- freshly grated orange zest: 1 tsp
- egg yolks: 2 piece
- vanilla extract: 0.125 tsp
- egg whites: 2 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Brush the insides of two (8-ounce) ramekins with 1 tablespoon melted butter; sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
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Melt 5 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in hot butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Pour into a large bowl. Stir in orange liqueur and zest. Add egg yolks and vanilla; mix until smooth.
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Whisk egg whites in a second large bowl until frothy. Slowly add 2 tablespoons sugar and whisk until combined. Add remaining 2 tablespoons sugar and continue to whisk until meringue holds its shape and is thick but not stiff.
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Fold 1/2 of the meringue into egg yolk mixture until combined. Gently fold in remaining meringue until well mixed. Transfer to the prepared ramekins, leaving 1/4-inch space at the top.
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Bake in the preheated oven until risen and browned, about 16 minutes. madamemooiselle
