Photography: Randy Mayor; Styling: Melanie J. Clarke
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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

dkates's Review

February 04, 2013
Perfect in every way!

Shelliej1971's Review

January 13, 2013

ncscruggs's Review

January 03, 2011
I've used a variety of souffle recipes, but this one produced the best souffle batter by far- it is very light, wonderfully airy and the ingredient ratios are just right. None of my 5 tasters found the liqueur overpowering or underwhelming. We also offered a little raspberry puree as a garnishment, but the tasters all agreed that this souffle stands well on its own. All in all, a wonderful dish and a sweet way to work in Grand Marnier.

springsblue's Review

February 13, 2010
I had this on a cruise once and I could not forget about it. Thought this would be very difficult to make until I stumbled upon this recipe. It seems that most of the ingredients were already in my kitchen and I was only lacking the Grand Marnier liquer. Made this for a party yesterday and it turned out wonderful. But just make sure to eat it soon after it's done cooking or it will deflate. Love this recipe!!!