Souffle au Grand Marnier

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Souffle au Grand Marnier is a light, fluffy, egg white dessert, spiked with Grand Marnier! It’s the perfect holiday dessert recipe.

Souffle au Grand Marnier is a light, fluffy, egg white dessert, spiked with Grand Marnier! It's the perfect holiday dessert recipe. | Recipe on
Souffle au Grand Marnier

Have you noticed that the light is different in different places, at different times of the year? I’ve begun to be aware of the sunlight as I run around my backyard chasing elusive Light with my butterfly net.
Sometimes I am successful, but more often, I am not. Lately, Light slips through the holes in my net and teases me as he slips quickly beneath the horizon.

trickling water
Light trickling water

I remember the first time I became aware of Light. It was when I stepped off the train just outside of Venice. Walking through the labyrinth that makes up the city nearly took my breath away. The light in Venice is different. Different from other parts of Italy. The whole city is bathed in ochre light, wrapped in umber, tinted with sienna and highlighted with sepia tones. You almost feel as though you’ve stepped into a Caneletto painting. The city askew, wreaked havoc on my view of symmetry. Out of place in jeans and sneakers, I walked, mouth agape, in awe of Venice’s mystery and beauty, through the tight and crooked streets, walking, walking, twisting, turning until suddenly…the sky opened up, the light changed again, and there I was, in the middle of Piazza San Marco!

shadow and light
shadow and light

The only sad thing about traveling alone, is that years later, you have no one to say, “do you remember…?”

Dappled light
Dappled light.

I have photos, but, for some reason I can’t remember, I made the choice to shoot them all as slides. So there they sit, in my garage, not an album, and I have no way of viewing them, except to hold them up to Light…one day, somehow…

A farmer, in 17th century light
17th century light

What is lighter than Light? It is a souffle of course! I know I promised I would never make a souffle, but I think I also said, I might…if the time were right and I’d roped you in. Maybe this is the time?

It’s close to the holidays, so perhaps you have a little extra time on your hands. Perhaps you’re feeling a little frisky in the kitchen? Yes? Then why not…?

I have a special feeling for Souffle au Grand Marnier.

I had to prepare this delicious dessert recipe for my final during cooking school, and I got a near perfect score, making up for my too-rare lamb chops, I am sure.
And so, Souffle au Grand Marnier, perfectly elegant for the holidays, and lighter than Light!

Making a souffle is a two step process. Make the base, then fold in the whites, and that’s pretty much it. Don’t be scared…I’ll hold your hand…promise!

Souffle au Grand Marnier is a light, fluffy, egg white dessert, spiked with Grand Marnier! It's the perfect holiday dessert recipe.

Souffle Grand Marnier

Souffle Grand Marnier (From Gourmet Magazine, October 1997)
5 from 1 vote
Course Dessert
Cuisine French


  • 6 tablespoon butter
  • 1/4 cup plus 2 tablespoons flour
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 7 large egg yolks
  • 1/2 teaspoons vanilla
  • 2 tablespoons Grand Marnier
  • 1/8 teaspoon orange oil I omitted this, you can use orange zest instead
  • 8 egg whites
  • pinch of salt


  • Butter 8 1 cup souffle molds. Roll sugar around to coat.
  • Preheat oven to 400*F, and set the rack in the lower third level of the oven. To make the sauce base:
  • Melt the butter over a moderately low heat and whisk in flour. Cook, whisking, 3 minutes. Add the milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer to a bowl and let cool for about 5 minutes.
  • In a large bowl whisk the yolks, vanilla, orange oil or zest and a pinch of salt, whisk in Grand Marnier and flour/butter mixture whisking until smooth.
  • In a clean, separate bowl, beat egg whites until foamy. (This is the tricky bit...any trace of grease will ruin your whites) Slowly add in the sugar, and beat to stiff shining peaks. When you lift the beater, the whites will be very stiff and will be able to stand up when the beater is pulled through them.
  • Finishing the souffle:
  • Stir in 1/4 of the egg whites to lighten it. Delicately fold in the rest of the egg whites and turn the souffle mixture into the prepared molds.
  • Place the ramekins in a baking pan and fill with hot water, half way up the sides. Bake at 400*F for about 20 minutes, until puffed and tops are golden.
  • Sprinkle with powdered sugar.
Tried this recipe?Let us know how it was!

If you love the souffle recipe and are looking for more classic French dishes to make, try these:

Boeuf Bourguignon

Boeuf Bourguignon
Boeuf Bourguignon

Salade Nicoise 

Salade Nicoise, a classic composed salad.
Salade Nicoise, a classic composed salad.

Soupe al Oignon Gratinee

French Onion Soup
French Onion Soup.
Souffle au Grand Marnier.
Souffle au Grand Marnier.

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  1. You’re so right about the light. I think humidity has something to do with it…and reflection off the water…and who knows what else!

    1. You can bake it in a 2 1/2 quart round baking dish, about 8 inches in diameter. It should serve about 8. You will want to adjust the baking time as well. Instead of baking for 20 minutes, I would suggest 45-50 minutes. When baking it in a large soufflé dish, wrap the exterior of the dish with a piece of parchment paper, extending over the the top by an inch or two. This will help the soufflé rise higher and help it hold its shape. Let me know if you have any questions! Cynthia

  2. Beautiful shots of light. I find myself sometimes staring profoundly at the light stream in at certain times of day …and cameras just can’t really do it justice. The purity and beauty of it is only something to can appreciate in that moment. I would love to see the light in Venice someday!

    Until then however, I would love to save one of these mini souffles! Looks wonderful dear! xo, Catherine

5 from 1 vote (1 rating without comment)

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