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Hot Grand Marnier Soufflés

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings
This dessert is beautiful, dramatic, and perfect for holiday dinner parties. It's not make-ahead, but to ensure the soufflés come together quickly, separate the eggs, coat the ramekins with sugar, and measure out all the ingredients in advance.

Ingredients

  • Cooking spray
  • 3/4 cup granulated sugar, divided
  • 4 large egg yolks
  • 3 tablespoons Grand Marnier (orange-flavored liqueur)
  • 3/4 teaspoon vanilla extract
  • 6 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon powdered sugar

Nutrition Information

  • calories 167
  • caloriesfromfat 18 %
  • fat 3.4 g
  • satfat 1.1 g
  • monofat 1.3 g
  • polyfat 0.5 g
  • protein 5.4 g
  • carbohydrate 27.2 g
  • fiber 0.0 g
  • cholesterol 142 mg
  • iron 0.4 mg
  • sodium 109 mg
  • calcium 18 mg

How to Make It

  1. Preheat oven to 400°; place a heavy baking sheet on middle rack.

  2. Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.

  3. Place egg yolks in a large bowl; beat with a mixer at medium-high speed 5 minutes or until thick and pale. Gradually add 1/4 cup granulated sugar; beat 2 minutes. Beat in liqueur and vanilla.

  4. Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters. Add the cream of tartar and salt; beat mixture until soft peaks form. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into liqueur mixture. Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.

  5. Place soufflé dishes on baking sheet in oven; bake at 400° for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim). Quickly dust soufflés with powdered sugar. Serve immediately.

  6. Note: Using a wide rubber spatula, gently fold egg whites into the batter by making a scooping motion from the bottom of the bowl to the top. This prevents the egg whites from deflating.