Creamy Vanilla Happiness: A Decadent Dessert Recipe

Delight your senses with the luxurious elegance of a Grand Marnier soufflé. This classic French dessert boasts a light and airy texture, enhanced by the rich, vibrant flavor of orange liqueur. Whether you’re hosting a special dinner or looking to impress, this soufflé offers the perfect sweet finale.

Ingredients

• 3 tablespoons unsalted butter (plus extra for greasing)
• 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 (optional, for dusting)
• Orange zest (optional, for garnish)

Instructions

1. Preheat & Prepare:

Preheat your oven to 375°F (190°C). Place a baking sheet in the oven to warm up. Grease four 6-ounce ramekins with butter and coat the interiors with sugar, tapping out any excess. Place the ramekins on the hot baking sheet.

2. Make the Base:

In a saucepan over medium heat, melt 3 tablespoons of butter. Stir in the flour, cooking for about 2 minutes while constantly stirring to form a roux. Gradually whisk in the milk, ensuring a smooth mixture. Cook, stirring until it thickens (about 2-3 minutes), then remove from heat.

3. Incorporate Egg Yolks and Liqueur:

Add the egg yolks one at a time, whisking them into the mixture. Stir in the Grand Marnier liqueur and set the mixture aside to cool slightly.

4. Beat Egg Whites:

In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form. Gradually add 1/4 cup of sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks appear.

5. Fold in Egg Whites:

Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain, ensuring the mixture stays airy.

6. Fill & Bake:

Divide the soufflé mixture evenly between the prepared ramekins, filling them almost to the top. Smooth the tops with a spatula or knife. Bake for 15-18 minutes, until the soufflés are puffed and golden.

7. Finish & Serve:

Dust with powdered sugar and garnish with orange zest if desired. Serve immediately, as the soufflés will deflate quickly.

Pro Tips & Variations

• Egg Temperature: For the best results, use room temperature eggs when beating the whites.
• Serving Time: Serve soufflés straight from the oven to maintain their rise.
• Flambé Option: For a dramatic presentation, flambé the soufflés with extra Grand Marnier. Simply warm a small amount in a saucepan, ignite it carefully, and pour it over the soufflés before serving.
• Flavor Variations: Experiment with different liqueurs or flavorings, such as raspberry liqueur or vanilla extract, for a twist on this classic recipe.