Grand Marnier Souffles with Creme Anglaise Recipe

Name: Grand Marnier Souffles with Creme Anglaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 stick (6 tablespoons) unsalted butter plus additional for buttering ramekins; 1 cup sugar plus additional for coating ramekins; 1/4 cup plus 2 tablespoons all-purpose flour; 1 cup whole milk; 7 large egg yolks; 1/4 teaspoon vanilla; 1/8 teaspoon orange oil*; 2 tablespoons Grand Marnier; 8 large egg whites; Accompaniment:egrave;me anglaise *available at specialty foods shops

Servings: persons

1
Preheat oven to 400F.
2
Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
3
In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour.
4
Cook roux, whisking, 3 minutes.
5
Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan.
6
Transfer mixture to a bowl and cool 5 minutes.
7
In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
8
In a large bowl with an electric mixer beat whites until they hold soft peaks.
9
Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks.
10
Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
11
Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan.
12
Add enough hot water to pan to reach halfway up sides of ramekins and bake souffles in middle of oven 20 minutes, or until puffed and tops are golden.
13
Remove pan from oven and transfer ramekins to dessert plates.
14
With 2 forks pull open center of each souffle and pour some creme anglaise into opening.
15
Serve souffls immediately.

947

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 stick (6 tablespoons) unsalted butter plus additional for buttering ramekins, 1 cup sugar plus additional for coating ramekins, 1/4 cup plus 2 tablespoons all-purpose flour, 1 cup whole milk, and more.

Yes, Grand Marnier Souffles with Creme Anglaise falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grand Marnier Souffles with Creme Anglaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions