Yield
6 servings

A creamy vanilla custard sauce tops this ethereally light soufflé recipe, which is delicately flavored with orange liqueur.

How to Make It

Step 1

To prepare sauce, place 2 egg yolks in a medium bowl. Combine whole milk and 2 1/2 tablespoons sugar in a small, heavy saucepan over medium heat; heat to 180° or until tiny bubbles form around edge (do not boil).

Step 2

Gradually add hot milk mixture to 2 egg yolks, stirring constantly with a whisk. Return mixture to pan; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Stir in 1 teaspoon vanilla and dash of salt. Pour into a glass bowl; cover and chill.

Step 3

Preheat oven to 375°.

Step 4

To prepare soufflé, coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1 tablespoon sugar.

Step 5

Place 3 egg yolks in a medium bowl; set aside. Place flour in a small, heavy saucepan; gradually add 2% milk, stirring with a whisk. Stir in 1/4 cup sugar; add butter. Cook over medium heat until thick (about 5 minutes), stirring constantly. Gradually add hot milk mixture to 3 egg yolks, stirring constantly with a whisk. Return mixture to pan; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Stir in liqueur and 2 teaspoons vanilla; cook 1 minute, stirring constantly. Remove from heat.

Step 6

Place egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into milk mixture; gently fold in remaining egg white mixture.

Step 7

Spoon into prepared soufflé dish. Place soufflé dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375° for 30 minutes or until puffy and set. Spoon about 3 tablespoons sauce over each serving. Serve immediately.

Ratings & Reviews

Merrycarol's Review

Merrycarol
December 18, 2011
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!

Evasears's Review

Evasears
October 25, 2011
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.