Hot Grand Marnier Souffles

1. 1

   Preheat oven to 400u00b0F; place a heavy baking sheet on middle rack.

2. 2

   Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.

3. 3

   Place egg yolks in a large bowl; beat at medium-high speed 5 minutes or until thick and pale.

4. 4

   Gradually add 1/4 cup granulated sugar; beat 2 minutes.

5. 5

   Beat in liqueur and vanilla.

6. 6

   Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters.

7. 7

   Add the cream of tartar and salt; beat mixture until soft peaks form.

8. 8

   Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

9. 9

   Gently stir one-fourth of egg white mixture into liqueur mixture.

10. 10

    Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.

11. 11

    Place souffle dishes on baking sheet in oven; bake for 10 minutes or until tall and golden brown (souffles will rise 1 1/2 to 2 inches above the dish rim).

12. 12

    Quickly dust souffles with powdered sugar.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.