Prep 15 mins
Cook 40 mins
If you've never made a souffle, don't be afraid to try. It really is a grand finale to a special dinner.
- 1 tablespoon butter, melted
- 1 tablespoon brown sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1⁄4 cup cornstarch
- 1⁄2 cup sugar
- 6 egg yolks
- 1 pinch salt
- 1⁄4 cup all-purpose flour
- 1⁄4 cup Grand Marnier (or liqueur of your choosing)
- 2 tablespoons freshly grated orange zest (if using Grand Marnier)
- 4 egg whites
- icing sugar
- Brush a 5-cup souffle dish with melted butter; dust with brown sugar. Refrigerate until ready to use.
- In a medium saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove and set aside.
- In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 of the yolks and salt and stir until smooth. Gradually whisk this mixture into the warm milk.
- Cook over medium-low heat, whisking constantly, until thick, 3-4 minutes. Remove from heat and let cool, about 10 minutes. Beat in remaining 4 yolks, one at a time. Sift flour over mixture in two batches, mixing well.
- Cook over medium-low heat, stirring constantly, until smooth. Remove from heat and stir in liqueur and zest. Scrape custard into a bowl and set aside to cool.
- Preheat oven to 400 degrees F.
- In a large bowl, beat whites until soft peaks form. Slowly add remaining ¼ cup sugar and beat until firm peaks form. Fold whites into cooled custard.
- Transfer to soufflé dish and bake for 20 minutes, until puffed and browned on top. Dust top with icing sugar and serve immediately (a soufflé waits for no one!).
Never made a souffle before, and boy did I impress myself! This recipe was great! Very easy to understand instructions!! Yes, it might have been a little time consuming, but it was time well spent, IMHO!! I made the custard a day ahead and refrigerated it, along with the prepared souffle dishes. I used mini souffle dishes, so everyone could have their own. I whipped the egg whites and sugar the next day and folded that into the custard, then filled the souffle dishes...left about 1/2 to 1 inch of head space. They puffed up very nicely, thank you!! Great recipe to impress your guests! Thanks for posting this!!!
My husband wanted a Grand Manier Souffle for Father's Day. Last time I made one was 30 years ago. I was a little leary about doing it but this recipe was great. It seemed a long time to constantly whisk the milk and egg mixture for 3-4 minutes until thick BUT everyone raved about the outcome. Made my husband very happy as well as the rest of us. I'm sure I will make it again and it won't take 30 years!
OMG, Tried this recipe today it was Great. Not hard to prepare, but it did take some time. Well worth it. My friends were all wanting the recipe. Thanks for posting.