Souffle Grand Marnier

This Grand Marnier souffle delivers that show-stopping rise and custardy center that makes French souffles worth the effort. The base starts with a cooked egg yolk and flour mixture enriched with butter and milk, then gets a generous pour of orange liqueur before folding in whipped egg whites.

The key to a tall, stable souffle is all in the egg whites. Beat them until they hold stiff peaks but still look glossy, not dry or grainy. Fold them into the yolk base in thirds: the first addition loosens the mixture, and the last two build volume. Use a gentle hand here because overmixing deflates everything you just worked for.

Serve this the second it comes out of the oven. Souffles wait for no one, and you’ll have about 5 minutes before it starts to settle.

Chef Tips

• Bring eggs to room temperature before separating. Warm whites whip to greater volume than cold ones.
• Run your thumb around the inside rim of the dish before baking to create a “top hat” rise.
• Make sure your souffle dish is well-buttered and dusted with sugar so the batter can grip and climb the sides.
• Grand Marnier gives a deeper, brandy-backed orange flavor. Cointreau works too but leans brighter and sweeter.

Variations

• Chocolate Grand Marnier: Melt dark chocolate into the milk base for a rich chocolate-orange combination.
• Lemon souffle: Swap the liqueur for fresh lemon juice and zest for a tart, bright twist.