Grand Marnier Souffle

Grand marnier souffle

The delightful citrus from the Grand Marnier is perfect in this decadent dessert.


Pastry Cream

½ cup (122g) milk, whole
¼ cup (50g) sugar
½ cup (63g) all-purpose flour
¼ cup (50g) sugar
1 ½ cups (366g) milk, whole
1 (50g) egg, room-temperature
2 (34g) egg yolk, room-temperature

Egg Whites

8 (264g) egg whites, room-temperature

Grand Marnier Mix

2 ozs (56g) Grand Marnier Liquer
3 (51g) egg yolk, room-temperature
2 tbsps (28g) butter, melted
¼ cup (50g) sugar


  1. Preheat the oven to 350F. For high altitude baking, increase by 10 degrees for every 1000 feet.
  2. Prepare 8 ramekin by coating a film of butter and dusting it with granulated sugar.
  3. Prepare the pastry cream: in a mixing bowl, combine the flour, 1/4 cup of sugar, and 1 1/2 cup of milk. Whisk until smooth.
  4. Add the egg and 2 yolks. Mix with a whisk until smooth.
  5. Bring 1/2 cup of milk with 1/4 cup of sugar to a boil. Stir gently with a wooden spoon until sugar is fully dissolved.
  6. Once the sugar is fully dissolved, remove from heat and temper with the egg mixture in the mixing bowl. Whisk constantly.
  7. Return the mixture to the saucepan and continue cooking on medium heat. Whisk continuously until the pastry cream becomes a thick, smooth, creamy batter.
  8. Remove from heat and allow the batter to cool to room-temperature. Dust with superfine sugar to prevent film from forming.
  9. Prepare the souffle base by stirring the Grand Marnier liquer, 3 yolks, melted buttter, and sugar together with a whisk.
  10. Add the Grand Marnier base to the room-temperature pastry cream. Stir until completely incorporated.
  11. Whip the egg whites until soft peaks.
  12. Gently fold the pastry cream into the whipped egg whites.
  13. Fill 1/8 of the souffle batter into a prepared ramekin. Repeat for the other ramekins.
  14. Bake for 20 minutes, until fully risen and golden brown.
  15. Serve immediately from oven.
Grand marnier souffle ndata