Hot Grand Marnier Soufflés

Photography: Randy Mayor; Styling: Melanie J. Clarke

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 18%
  • Fat: 3.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.4g
  • Carbohydrate: 27.2g
  • Fiber: 0.0g
  • Cholesterol: 142mg
  • Iron: 0.4mg
  • Sodium: 109mg
  • Calcium: 18mg

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

Preparation

  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.
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