Grand Marnier Soufflés for Two

READY IN: 45mins
YIELD: 2 souffles




  • Brush 2 tall ramekins with melted butter. Press brown sugar gently into all sides of the ramekins. Refrigerate until ready to use.
  • In a small saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove from heat 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 egg yolks and salt. Stir until smooth.
  • Gradually whisk this mixture into the warm milk. Cook over medium-low heat stirring constantly until the mixture thickens, approximately 4 minutes.
  • Remove from heat and cool in refrigerator or freezer until slightly chilled, about 10 minutes.
  • Beat in remaining 2 yolks. Using a sifter, sift flour over mixture and stir well.
  • Return to medium heat and stir constantly until smooth. Remove from heat. Add liqueur and orange zest.
  • Scrape custard into a large bowl and set aside to cool until ready to prepare soufflés.
  • Preheat oven to 400 degrees.
  • Beat whites until soft peaks form.
  • Gradually add remaining sugar and beat until firm peaks form. Fold whites into cooled custard.
  • Spoon mixture into the ramekins leaving about ½ to 1 inch head space.
  • Bake for 20 minutes until puffed and browned on top.
  • Serve immediately.