Recipe by French Tart
My favourite dessert souffle, this always brings out the oooohs and aaaahs from my guests when I serve it! Please feel free to use an orange liqueur substitute if you cannot find or afford the real thing.....it will not be quite the same - but you will still get the oooohs and aaaahs!!
Top Review by cookiedog
Deliciously Fun! Light as air! I made this after seeing the Souffle class for zaar world tour III hosted by Chef Kate and Chia. I was surprised at how easy it was. A couple of tips I picked up in the class: You can make a foil collar, just make sure to spray it with non-stick spray first, use room temperature eggs, and use a knife to trace around the edge of the souffle dish before baking. I subbed Cointreau in place of the Grand Marnier and it added a very light flavor. A great recipe!
- 1⁄2 liter milk
- 6 egg yolks
- 7 egg whites
- 4 ounces caster sugar
- 1 3⁄4 ounces self raising flour
- 2 1⁄4 ounces unsalted butter
- 2 fluid ounces Grand Marnier
Directions See How It's Made
- Coat six 10-ounce ramekins with butter and dust with caster sugar. Turn them over to remove excess sugar.
- Heat the milk to boil. Set aside.
- Whisk the egg yolks and the caster sugar together until fluffy.
- Fold in the flour and then the melted butter.
- Gradually add hot milk to the mixture.
- Add the Grand Marnier.
- Whip the egg whites and 1 oz sugar until soft peaks form.
- Slowly fold the egg whites into the hot mixture.
- Fill prepared ramekins and bake in oven at 175C/350F for 25 minutes.
- Serve immediately.