Ingrédients pour Grand Marnier Souffle
- 1 tablespoon melted butter
- 1 tablespoon brown sugar
- 1 cup milk
- Vanilla Extract
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar + 1/4 cup granulated sugar
- Egg Yolks
- a pinch of salt
- All Purpose Flour
- Grand Marnier
- Orange Zest
- Egg Whites
- powdered sugar, for dusting
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Grand Marnier Souffle? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Grand Marnier Souffle
- Preheat oven to 400°F (200°C).
- Brush a 5-cup soufflé dish with 1 tablespoon of melted butter and dust with 1 tablespoon of brown sugar. Refrigerate until ready to use.
- In a medium saucepan, combine 1/2 cup milk and 1 teaspoon vanilla extract. Bring to a boil over medium heat. Remove from heat and set aside.
- In a small bowl, whisk together 2 tablespoons cornstarch and 1/2 cup milk until smooth.
- Add 1/4 cup granulated sugar, 2 large egg yolks, and a pinch of salt to the cornstarch mixture. Whisk until smooth.
- Gradually whisk the cornstarch mixture into the warm milk, ensuring no lumps form.
- Cook over medium-low heat, whisking constantly, until the mixture thickens (about 3-4 minutes).
- Remove from heat and let cool for 10 minutes.
- Beat in the remaining 4 large egg yolks, one at a time, ensuring each is fully incorporated before adding the next.
- Sift 1/4 cup all-purpose flour over the custard in two additions, mixing well after each addition.
- Cook over medium-low heat, stirring constantly, until the mixture is smooth.
- Remove from heat and stir in 2 tablespoons Grand Marnier and 1 tablespoon orange zest.
- Scrape the custard into a bowl and set aside to cool completely.
- In a large, clean bowl, beat 6 large egg whites until soft peaks form.
- Gradually add 1/4 cup granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the cooled custard in three additions, being careful not to deflate the whites.
- Transfer the soufflé mixture to the prepared soufflé dish.
- Bake for 20-25 minutes, or until the soufflé is puffed and golden brown.
- Dust the top with powdered sugar and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
76g
Fat
18g
Carbs
10g
