Ingredients Jump to Instructions ↓


  2. 8 lightly beaten egg yolks

  3. 2/3 cup granulated sugar

  4. 1/2 cup Grand Marnier

  5. 10 egg whites

  6. 1/4 teaspoon cream of tartar

  7. Butter and thoroughly dust with powdered sugar the bottom and sides

  8. 8-inch souffle dish. Preheat oven to

  9. 400 degrees F. In a

  10. double boiler over boiling water, beat the egg yolks and sugar.

  11. Continue to beat until the mixture forms a broad ribbon as it runs

  12. from a lifted spoon. Add the Grand Marnier. To stop the cooking

  13. when it reaches the correct stage, transfer the mixture to a bowl

  14. and beat it over ice until cool.

  15. Beat the egg whites until foamy; add the cream of tartar. Continue

  16. to beat until egg whites are stiff but not dry. Gently fold the

  17. egg yolk mixture into the egg white mixture until well blended.

  18. 12 to

  19. minutes, or until firm. Serve at once.

  20. Makes an 8-inch souffle

  21. Notes:

  22. Souffles have a notoriously short life span; you can count on them

  23. holding up for only 10 minutes in a holding oven. Here are a few

  24. hints to help your souffle have sufficient "puff":

  25. 1. Beware of drafts. Don't waste a second between the beating of

  26. the whites and putting the souffle dish in the preheated oven.

  27. 2. Serve immediately after baking.

  28. 3. If the souffle requires a white sauce (mixture of butter, flour,

  29. and milk), heat the white sauce just to a boil and remove from heat

  30. for 30 seconds before adding the eggs and other ingredients.

  31. 4. Make sure all ingredients are at 70 degrees F (room temperature).

  32. 5. Beat the egg whites until stiff but not dry.

  33. 6. Use a straight-sided souffle dish.

  34. 7. Grease bottom and sides well with butter and then dust thoroughly

  35. with powdered sugar. If you fail to grease the sides, the lovely

  36. brown crust will not rise as high and, worse, will have to be

  37. scraped off the dish.

  38. 8. Make sure the oven is the right temperature. A souffle needs

  39. quick bottom heat. If you have an old electric oven, you might

  40. consider removing the top heating element. Otherwise, the top will

  41. brown too quickly and keep it from rising as high as it should.

  42. 9. To make a "high hat" souffle, you may use a rubber spatula or a large spoon to run a groove that is about 1 1/2 inches deep about 1 1/4 inches from the edge of the dish.

  43. 10. Be sure to use the indicated size of baking dish, as the dish

  44. size affects the lightness and volume of the finished souffle.


Send feedback