For the soufflé:
6 tbsps Unsalted butter + 1 tbsp for buttering ramekins
1 cup Sugar + 1/4 cup for dusting ramekins
1/4 cup + 2 tablespoons All-purpose flour
Pinch of salt
7 Egg yolks
8 Egg whites
1 cup Whole milk
2 tbsps Vanilla
3 tbsps Grand Marnier
For the sauce:
1/4 cup Butter, room temperature
1 cup Orange juice
2 tbsps Sugar
1 teaspoon Finely grated orange zest
1/4 cup Grand Marnier liqueur
- Preheat oven to 400°F.
- Ramekins: Generously butter the ramekins and coat with sugar, shaking out any excess sugar.
- Milk mixture: In a medium saucepan, melt 3/4 stick butter over medium-low heat. Once the butter is melted, whisk in the flour. Cook while whisking for about 3 minutes. Add milk and cook over medium-low heat. Whisk continuously until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and let cool.
- Egg yolk mixture: In a large bowl, whisk together (7) egg yolks, vanilla, and a pinch salt, and whisk in the milk mixture (from step 2) + the Grand Marnier. Blend all together until smooth to form custard. Set aside for later.
- Meringue: In another large bowl, using an electric mixer, beat the egg whites until soft peaks are formed. Add in 1 cup sugar, a quarter at a time, and beat meringue until stiff peaks are formed.
- Combine egg yolk mixture with the meringue: Whisk about one fourth of the meringue into the yolk mixture (custard) to lighten it up. With a rubber spatula, fold in remaining meringue gently but thoroughly.
- Fill the ramekins: Spoon the batter into each ramekin, filling them to the rim. Arrange ramekins at least 1 1/2 inches apart in a deep baking pan. Add hot water to the pan until halfway up the sides of ramekins. Bake soufflés in middle of oven for 20 minutes, or until puffed and tops are golden.
- Sauce: While soufflés are baking, make Grand Marnier sauce. Slice butter into small cubes. In a small saucepan, heat orange juice, sugar and orange zest, on low temperature; stirring continuously for 5 minutes. Increase heat and bring to a boil. The mixture will thicken and become syrupy. Whisk the mixture and add the butter, piece by piece. Once combined, remove from heat and stir in Grand Marnier. Set aside.
- Ready to serve: Once done, remove soufflés from oven and transfer ramekins onto dessert plates. With 2 forks pull open centre of each soufflé and pour Grand Marnier sauce into the opening. Serve soufflés immediately!
Original recipe by: Carrie Pacini
(Grabbed from: https://forthefeast.com/grand-marnier-souffle/)