Grand Marnier

Baking, Cook, Desserts, Recipes

Grand Marnier Souffle

A venerable French dessert, this dramatic souffle is always a showstopper. Rubbing a little sugar into the orange zest brings out its oils and enhances the deep citrus flavor of the finished souffle. Serve it at the end of a special dinner for an elegant finale.


Grand Marnier Souffle


1/2 cup (4 fl. oz./125 ml) whole milk

1 1/2 Tbs. all-purpose flour

5 Tbs. (3 oz./90 g.) sugar

4 large eggs, separated

1 Tbs. unsalted butter

2 tsp. grated orange zest

1/4 cup (2 fl. oz./60 ml.) Grand Marnier

1/8 tsp. kosher salt

1/4 tsp. cream of tartar


Position a rack in the lower third of the oven and preheat to 400°F (200°C) for individual souffles or 375°F (190°C) for a large souffle. Butter four 1-cup (8-fl. oz./250-ml.) ramekins or a 1-qt. (1-l.) souffle dish and dust the bottom and sides with sugar.


In a saucepan, warm the milk over medium heat until bubbles appear along the edge of the pan. Remove from the heat. In a bowl, stir together the flour and 3 tablespoons of the sugar. Slowly pour in the hot milk while whisking constantly. Pour the mixture back into the pan and bring to a boil over medium heat, stirring constantly. Boil for 1-2 minutes.


In a bowl, whisk the egg yolks until pale in color and thick. Slowly pour the hot milk mixture into the yolks while whisking constantly. Pour the mixture back into the pan and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in the butter. In a small bowl, using the back of a spoon, mash the orange zest with a pinch of the sugar, then whisk into the egg yolk mixture along with the Grand Marnier.


In a large bowl, using an electric mixer, beat the egg whites, salt and cream of tartar on medium-high speed until soft peaks form. Slowly add the remaining sugar and beat until the whites hold stiff, glossy peaks.


Using a rubber spatula, fold one-fourth of the beaten egg whites in the egg yolk mixture to lighten it. Then, gently fold in the remaining whites just until no white streaks remain. Spoon into the prepared dish(es). Run your thumb around the rim of the dish(es) to form a shallow groove along the edge.


Bake until set and puffed, and the center still jiggles slightly when the dish is gently shaken, 8-10 minutes for the individual souffles, 25-30 minutes for the large souffle. Serve at once. Serves 4.


Williams-Sonoma Dessert of The Day Cookbook

Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.

8 comments about “Grand Marnier

  1. Querijn


    This looks fab, a friend of mine realy loves cointreau so this will be the perfect dessert for her!
    One small question I’m from Holland and we don’t know cream of tartar, can you explain this to me?
    Thanks a lot!


    1. Williams-Sonoma Post author

      Hi Querijn, cream of tartar is an acid; it’s often used in conjunction with baking soda to help baked goods rise. Here, it’s incorporated into whipped egg whites to help the whites stabilize and maintain the volume in the whipped whites. You can find cream of tartar in the spice or baking sections of grocery stores. Hope this helps!

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  3. Amy

    Hi, I was wondering if there is anything you can use to substitute cream of tartar and Grand Marnier (something non-alcoholic for the latter)?


    1. Williams-Sonoma Post author

      Hi Amy, try substituting equal parts lemon juice for the cream of tartar (here, 1/4 tsp.) — you just need an acid to stabilize the egg whites. As for the Grand Marnier, you can use orange juice instead for a similar flavor profile. Good luck!

  4. Becky

    If only baking one at a time how do you store the remaining batter? And for how long? Thanks! I can’t wait to try this!

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