Grand Marnier Soufflé

By Bryan Miller and Pierre Franey

Grand Marnier Soufflé
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(365)
Comments
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This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra. Done right, they are airy, perfectly textured and deftly sweetened. The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.

Featured in: GREAT COOKS: Jean-Jacques Rachou; A Quiet Chef Is Mentor to A Generation

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Ingredients

Yield:4 servings
  • 1tablespoon soft butter
  • ½cup plus 3 tablespoons granulated sugar
  • 5eggs, separated
  • ⅓cup grated orange rind
  • 2tablespoons Grand Marnier
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

259 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 35 grams sugars; 7 grams protein; 77 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 450 degrees.

  2. Step 2

    Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes.

  3. Step 3

    Place the egg yolks in a bowl and add ½ cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.

  4. Step 4

    In a large, deep bowl, preferably copper, beat the egg whites until stiff. Toward the end, beat in the remaining 2 tablespoons sugar. (You can use an electric stand mixer, but keep an eye on the egg whites. They should not be too stiff.)

  5. Step 5

    Spoon the egg-yolk mixture into the whites, folding in rapidly. Place equal portions of the mixture in the prepared souffle dishes.

  6. Step 6

    Put the dishes on a baking sheet, and place on the bottom of the oven. Bake for 10 to 12 minutes, and serve immediately.

Ratings

4 out of 5
365 user ratings
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Comments

Jackson Symes

Can the final mixture sit in the dishes during the main course and then baked off and served? If so, at what temperature should it be kept?

Robert

The main thing about souffles is you want to gently fold them in step 5, then the air that will expand when cooked and make the souffle rise is trapped in the layers in the dish.

At that point you can set it in the refrigerator, and leave the oven going during dinner, then put it in for the cooking. It just may take an extra minute or two because it's colder from the refrigerator.

Serve immediately. They will deflate over time as that heated air is released.

Wendy M

Divided recipe to make one-worked perfectly! Loved the idea of using a spoon to put in some more grand Mariner at the table. Treat yourself even if eating a solo meal.

Laura

An easy dish to make, and considered elegant by guests.

Robin

This made enough for 6 ramekins. Was a hit with guests, will make again.

Dianne

I made this for the first time on Jan 1. It came out beautifully. I think the eggs need to be at room temperature; at least that's what my mother in law always told me. The poofiness lasts about 2-4 minutes then it's still good but it does start to shrink down, but best served immediately after pulling it out of the oven. I baked in same sized ramikens on a baking sheet. Thanks for the great recipe.

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