Grand Marnier Soufflé; A Romantic Dessert For Two
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Fixing a romantic dinner at home? Why not end the meal with this decadent Grand Marnier Soufflé dessert for two?!
Grand Marnier Soufflé is a classic French dessert that is a light and airy type custard. It is most often baked in a porcelain soufflé dish also known as a ramekin. While baking, the soufflé will expand above the ramekin and must be served immediately or otherwise the soufflé will deflate.
This soufflé is a dessert that can be planned ahead of time but not prepared in advance. So, serve your romantic dinner first and then fix this decadent dessert after dinner.
Some Five Star restaurants offer Grand Marnier Soufflé on their menu but word of advise…if you are wanting to order a soufflé for dessert consult with your server when ordering your meal as the chef prepares soufflé’s on a made to order basis. Plus, the restaurants use a larger ramekin and it usually takes about thirty minutes to bake.
Grand Marnier Soufflé Recipe For Two
Ingredients:
- 1 Tablespoon cold butter
- 1 Tablespoon granulated sugar
- 5 teaspoons all-purpose flour
- 1/4 cup whole milk
- 2 eggs (separating yolks and whites in separate bowls)
- 1-2 teaspoon orange zest
- 1 Tablespoon Grand Marnier
- 1/8 teaspoon pure vanilla extract
- 1/4 cup granulated sugar divided
- powdered sugar for dusting tops
Directions:
Preheat oven to 400 degrees Fahrenheight.
Coat the bottom and sides of two 8 ounce ramekins with 1 Tablespoon of cold butter. Once coated then add 1 Tablespoon of granulated sugar to the first ramekin to dust entire bowl. Then pour the sugar into the other ramekin and dust that one too. Discard the remainder of the sugar.
In a small sauce pan slightly warm milk over medium heat.
In a small bowl combine two egg yolks, 2 Tablespoons granulated sugar, flour, and orange zest until smooth. Slowly whisk in warmed milk to egg mixture for one minute. Then whisk in Grand Marnier and vanilla extract and set aside.
Beat two egg whites in a small bowl until soft peaks form. Add 2 Tablespoons granulated sugar and continue beating until stiff peaks form.
Gently fold in half of the stiff egg whites to the yolk mixture. Then fold in remaining egg whites.
Divide mixture evenly into the two prepared ramekins and bake for 16 minutes.
Carefully remove ramekins from oven, dust with powdered sugar and serve immediately.
Many times the Grand Marnier Soufflé is served drizzled with a French custard vanilla sauce known as crème anglaise (recipe to come) and a raspberry sauce. Currently my raspberry sauce recipe can be located with my key lime pie or my cheesecake recipe.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING A ROMANTIC DESSERT KNOWN AS THE GRAND MARNIER SOUFFLE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Grand Marnier Soufflé; A Romantic Dessert For Two
Fixing a romantic dinner at home? Why not end the meal with this decadent Grand Marnier Soufflé dessert for two?!
Ingredients
- 1 Tablespoon cold butter
- 1 Tablespoon granulated sugar
- 5 teaspoons all-purpose flour
- 1/4 cup whole milk
- 2 eggs (separating yolks and whites in separate bowls)
- 1-2 teaspoons orange zest
- 1 Tablespoon Grand Marnier
- 1/8 teaspoon pure vanilla extract
- 1/4 cup granulated sugar divided
- powdered sugar for dusting tops
Instructions
-
Preheat oven to 400 degrees Fahrenheight.
Coat the bottom and sides of two 8 ounce ramekins with 1 Tablespoon of cold butter. Once coated then add 1 Tablespoon of granulated sugar to the first ramekin to dust entire bowl. Then pour the sugar into the other ramekin and dust that one too. Discard the remainder of the sugar.
In a small sauce pan slightly warm milk over medium heat.
-
In a small bowl combine two egg yolks, 2 Tablespoons granulated sugar, flour, and orange zest until smooth. Slowly whisk in warmed milk to egg mixture for one minute. Then whisk in Grand Marnier and vanilla extract and set aside.
-
Beat two egg whites in a small bowl until soft peaks form. Add 2 Tablespoons granulated sugar and continue beating until stiff peaks form.
-
Gently fold in half of the stiff egg whites to the yolk mixture. Then fold in remaining egg whites.
Divide mixture evenly into the two prepared ramekins and bake for 16 minutes.
Carefully remove ramekins from oven, dust with powdered sugar and serve immediately.
Note: Many times the Grand Marnier Soufflé is served drizzled with a French custard vanilla sauce known as crème anglaise (recipe to come) and/or a raspberry sauce. Currently my raspberry sauce recipe can be located with my key lime pie or my cheesecake recipe.
One Comment
Please Patsy
I’m an adventurest cook! I’ll try things others pass by! This was a very different desert for sure! The only thing I did different was I only had Lemons, I used grated Lemon zest! I didn’t use any sauce on top so it came out in its purest taste! Mine was so delicious! My husband was in Awe! He wanted more but I only made enough for two! Next time I’ll make the whole recipe! And maybe the Raspberry sauce on the side! Thank you for encouraging me! Next I’d like to make the French desert Floating islands on custard!