Grand Marnier® Souffle Recipe -
Grand Marnier(R) Souffle Recipe
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Grand Marnier Soufflé
See how to make an airy and impressive but surprisingly simple dessert. See more
  • READY IN 50 mins

Grand Marnier® Souffle

Recipe by  

"Presenting this gorgeous Grand Marnier souffle to your Valentine at the end of a romantic dinner would certainly impress, but imagine actually making this while they watch."

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Ingredients Edit and Save

Original recipe makes 2 souffles Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
  2. Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
  3. Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
  4. Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
  5. Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
  6. Bake in the preheated oven until risen and browned, 16 minutes.
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Reviews More Reviews

Oct 13, 2013

Yum! They came out perfectly - and rose very nicely. I could see adding a little more Grand Marnier and orange zest next time for a more pronounced flavor, but it was a light, airy, subtle and absolutely delicious desert. :)

Feb 25, 2013

My first time making a souffle! Came out perfect and super delish! My daughter and I devoured it! Thanks for a great recipe!

Feb 15, 2014

This was amazing. My first souffle was quite impressive thanks to you. Your video was very informative.

Jan 03, 2014

This was my first souffle and it came out awesome. It rose fine and with the addition of the creme sauce, it's truly amazing. Thanks..

Jun 29, 2013

very good, but i suppose i should have served it straight from the oven since it severely deflated after it cooled down a little bit.

Dec 17, 2014

I have always wanted to make a Grand Marnier Souffle but was afraid to try it.....boy am I glad I made this one...thanks chef John....I hit it out of the park....

Nov 30, 2014

Worked perfectly. I didn't use the creme anglaise recipe here, I used a different one on you tube. However the soufflé turned out perfect. Yes, you have to eat it right out of the oven or it will deflate. I doubled the soufflé recipe to make 4. Likewise I had 7oz ramekins, so I filled it to the top. Looked just like the pictures in the video and tasted fabulous. It was surprisingly easy to make. There were three of us, the picture ( I accidentally added the picture twice, it's the lone soufflé in the blue ramekin on the tinfoil covered baking pan on the stove) is the extra one which we quickly devoured. The other three were better looking, but the extra was darn near perfect too. I did cheat and used an electric hand mixer on the egg whites.

Nov 21, 2014

I have tried this recipe two times and both times it came out perfect! I am looking forward to making it again.


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  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 249 mg
  • 83%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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