Grand Marnier Soufflé

Ingredients

For the soufflé base

• 45 grams (1/3 cup) all-purpose flour
• 60 grams (1/4 cup plus 1 teaspoon) sugar
• 1 cup milk
• 30 grams (2 tablespoons) butter
• 5 large egg yolks
• 3 tablespoons Grand Marnier liqueur
• 1 to 2 tablespoons toasted slivered almonds, chopped candied orange peel or candied
• ginger, optional

For the finishing

• Butter, for greasing dishes
• Sugar, for sprinkling
• 5 large egg whites
• 20 grams (1 1/2 tablespoons) sugar

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    370 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 0 grams dietary fiber; 31 grams sugars; 11 grams protein; 252 milligrams cholesterol; 107 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

For the soufflé base

1. For the soufflé base: In a small saucepan, combine the flour and sugar. In another small pan, bring the milk to a simmer. Slowly add the hot milk to the flour mixture, whisking until smooth. Place over medium heat and stir until the mixture simmers and thickens. Stir in the butter, then the egg yolks, one at a time, then the Grand Marnier. Remove from heat and stir in almonds or candied orange or ginger, if using. Allow to cool.
2. For finishing: Heat oven to 425 degrees. Butter the interiors and outer rims of four 8-ounce soufflé dishes. Generously sprinkle the buttered areas with sugar, tapping out any excess. Using an electric mixer, beat the egg whites to soft peaks, then gradually beat in the sugar. Continue to beat just until the whites are stiff but not dry; do not overbeat. Fold a large spoonful of the beaten whites into the soufflé base, then fold the base into the remaining whites just until blended.
3. Divide the mixture among the prepared dishes, filling to about 1/4 inch from the top. Run a knife around the inside edge of each dish to about halfway down to release the batter from the side of the dish.
4. Place the dishes in a small baking pan, and add enough hot water to the pan to come about 1/4 inch up the side of the dishes. Bake until the soufflés are well risen and lightly browned, about 13 minutes. Serve immediately.

• After step 1, you can cover and refrigerate for up to 24 hours, then bring to room temperature before continuing.

45 minutes