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Grand Marnier® Souffle

Chef John

"Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions."
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50 m servings 396 cals
Original recipe yields 2 servings (2 souffles)


  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 249 mg
  • 83%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Notes:
  • Make the Creme Anglaise Sauce ahead of time. Serve it with the souffles, and pour the custard in the center of each souffle.
  • For a special dinner party, you can double or triple the recipe and prepare most of it ahead of time. Follow the recipe to Step 3. Refrigerate the custard mix and egg whites. About half an hour before serving, preheat the oven, whip the egg whites, and proceed with the recipe.

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Read all reviews 32
  1. 38 Ratings

Most helpful positive review

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 a...

Most helpful critical review

when i did this i was doing it for my culinary class i need to add more egg whites which is whats it up taste great but recipe need to be fixed

Most helpful
Most positive
Least positive

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 a...

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

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

Not enough orange flavour, definitely will add more next time. Good base Soufflé for other flavours.

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..


Absolutely delicious. We returned from a trip to France, and I knew I had to learn how to make this wonderful dessert. I followed the recipe exactly along with the Grand Marnier Anglaise Ssauce ...

I added a little flaked coconut to the top of these before baking - fabulous! I also used gluten free flour (cup 4 cup) in place of regular flour.

After making the anglaise a cause and letting it cool I made this delicious soufflé with ease. When it is done it will be heaven on earth