Creamy vanilla happiness a delicious dessert recipe

Indulge in the decadent elegance of a Grand Marnier soufflé. This classic French dessert is light, airy, and infused with the rich flavor of orange liqueur, making it a perfect finale to any special meal.


3 tablespoons unsalted butter, plus extra for greasing the ramekins
1/4 cup granulated sugar, plus extra for coating the ramekins
1/4 cup all-purpose flour
1 cup whole milk
4 large egg yolks
1/4 cup Grand Marnier liqueur
4 large egg whites
Pinch of cream of tartar
Powdered sugar, for dusting (optional)
Orange zest, for garnish (optional)


Preheat your oven to 375°F (190°C). Place a baking sheet in the oven to heat up.
Grease the bottoms and sides of four 6-ounce ramekins with butter, then coat them with granulated sugar, tapping out any excess. Place the ramekins on the hot baking sheet in the oven.
In a saucepan, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook, stirring constantly, for about 2 minutes to make a roux.
Gradually whisk in the milk until smooth. Cook, stirring constantly, until the mixture thickens, about 2-3 minutes.
Remove the saucepan from the heat and whisk in the egg yolks one at a time, followed by the Grand Marnier liqueur. Set aside to cool slightly.
In a clean, dry mixing bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form.
Gradually add the 1/4 cup of granulated sugar, a tablespoon at a time, while continuing to beat, until stiff, glossy peaks form.
Gently fold about one-third of the beaten egg whites into the egg yolk mixture to lighten it.
Carefully fold in the remaining egg whites until no streaks remain, being careful not to deflate the mixture.
Divide the soufflé mixture evenly among the prepared ramekins, filling them almost to the top.
Using a spatula or the back of a knife, level off the tops of the soufflés.
Bake in the preheated oven for 15-18 minutes, or until puffed and golden brown on top.
Dust with powdered sugar and garnish with orange zest, if desired. Serve immediately.
Hints and Changes:
Be sure to use room temperature eggs for best results when beating the egg whites.
Serve the soufflés immediately after baking, as they will deflate quickly.
For an extra flourish, you can flambe the soufflés with additional Grand Marnier liqueur before serving. Simply warm a small amount of Grand Marnier in a saucepan, ignite it with a long lighter, and pour it over the soufflés.
Experiment with different liqueurs or flavorings, such as raspberry liqueur or vanilla extract, for variations on this classic soufflé recipe.

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