Grand Marnier Souffle

"If you've never made a souffle, don't be afraid to try. It really is a grand finale to a special dinner."
photo by CaliforniaJan photo by CaliforniaJan
photo by CaliforniaJan
photo by Chef Emmy44 photo by Chef Emmy44
photo by AllieBrooklynBaker photo by AllieBrooklynBaker
photo by kymgerberich photo by kymgerberich
photo by kymgerberich photo by kymgerberich
Ready In:




  • 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!).

Questions & Replies

Got a question? Share it with the community!


  1. 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!!!
  2. 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!
  3. 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.
  4. this recipe is amazing. i had never made a souffle before, so searched the internet for tips and recipes before i attempted one. of course i found the best recipe on 'zaar! just follow the directions exactly as they are and you will have a wonderful, impressive, delicious souffle! thanks so much evelyn/athens, you obviously know your souffles!
  5. You can really taste the Grand Marnier in this!! It is absolutely delicious!! I used only 1 TBSP of zest and I used whole wheat pastry flour and it still got a lot of lift!! This recipe is very easy to follow! Thanks for a great recipe for souffle!!!


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
View Full Profile

Find More Recipes