Grand Marnier Soufflé with Vanilla Sauce

  • Evasears Posted: 10/25/11
    Worthy of a Special Occasion

    I prepared this recipe as directed using individual ramkins, and froze for two weeks. Took them out and baked them while frozen for forty minutes. I made the sauce earlier that day and warmed befor serving.. This is a delicious light but fancy dessert. Everyone loved them. I cooked them while dinner was being eaten. The perfect end to a dinner party. I prepared this in 6 individual 6oz ramkins.

  • Merrycarol Posted: 12/18/11
    Worthy of a Special Occasion

    Did you bake the souffles before putting in the freezer and then basically reheat. Or, did you put the souffles in the freezer unbaked? I would think the egg whites would fall. I love anything I can make ahead and place into the freezer. Thanks!


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