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 mycrème anglaise sauceahead of time to serve with the soufflés, and pour it into the center of each one.
Preparation Details
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 2
Ingredients
- 1 tablespoon butter, melted
- 5 tablespoons white sugar, divided
- 5 teaspoons butter
- 5 teaspoons all-purpose flour
- ¼ cup cold milk
- 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
- 1 teaspoon freshly grated orange zest
- 2 large egg yolks
- ⅛ teaspoon vanilla extract
- 2 large egg whites
Steps
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven until risen and browned, about 16 minutes.
