Grand Recipes

This month, Chef Guido de la Mora shares a Grand Residences classic, a Grand Marnier souffle that melts in your mouth. Creamy, rich and with all the fragrance and flavor of oranges, this is a perfect finale to a summer dinner, and if you have never made a souffle before, it’s easier than you think!

Grand Marnier Souffle

Grand Marnier Souffle

Ingredients

  • 1 tbsp white sugar
  • 5 tsp butter, melted
  • 5 tsp all-purpose flour
  • ¼ cup cold milk
  • 2 egg yolks
  • 1 tsp freshly grated orange zest
  • 1 tbsp brandy-based orange liqueur (such as Grand Marnier®)
  • ⅛ tsp vanilla extract
  • 2 egg whites
  • ¼ cup white sugar, divided

Preparation

Preheat oven to 400°F (200°C). Brush the insides of 2 (8-ounce) ramekins with 1 teaspoon of the melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
Melt 4 teaspoons of butter in a saucepan over medium-low heat; cook and stir flour into the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds its shape, but is not stiff.
Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
Bake in the preheated oven until risen and browned, 16 minutes.

Chef’s tips

Make a Crème Anglaise custard sauce ahead of time. Serve it with the souffles, and pour the custard in the center of each souffle.

For a special dinner party, you can double or triple the recipe and prepare most of it ahead of time. Follow the recipe to Step 3. Refrigerate the custard mix and egg whites. About half an hour before serving, preheat the oven, whip the egg whites, and proceed with the recipe