Grand Marnier Soufflé

I made this for the first time on Jan 1. It came out beautifully. I think the eggs need to be at room temperature; at least that's what my mother in law always told me. The poofiness lasts about 2-4 minutes then it's still good but it does start to shrink down, but best served immediately after pulling it out of the oven. I baked in same sized ramikens on a baking sheet. Thanks for the great recipe.

Creme anglaise is the perfect accompaniment - make a little hole with a spoon in the top of the warm souffle, pour some in and voila!

I remember the whole thing differently. I worked at La Cote Basque in the late 1980s and remember Frankie (I think that was his name) making the souffles in the back out of a huge amount of pastry cream. The cream was mixed with Gran Torres or chocolate, according to the order, and then the egg whites were folded in. Frankie would then decorate them with chocolate designs. They were cooked in a convection oven. I think the Grand Marnier (Torres) one was served with a raspberry sauce.

Great recipe for a omelette soufflé

I made this just this morning and was disappointed. . .I thought I followed the recipe to a tee, but evidently not. The souffles were unexpectedly heavy and the tops browned too fast, even with only 11 minutes cooking. The flavor was excellent, so I'll give it another shot.

Will back off on the sugar just a tad (next time I make it). Creme Anglaise puts it over the top!

I have made these three times and always perfect! The last two times I prepped to Step 3 then resumed after the main course was finished and cleared. Doubled the recipe as well. And topped with an easy crème anglaise that I googled!

I don't even dare start...have never seen a souffle recipe without milk/cream...really?

This didn't go well for me at all. Even after reducing the sugar, it was much too sweet. The sugar stayed grainy despite mixing it. I used a timer for the baking time, but it still came out severely overcooked, and it collapsed right out of the oven. The remains after it collapsed were rubbery and unappetizing. I'll try a different recipe next time, and try to learn when to pull a souffle out of the oven instead of timing it.

Did anyone else have any trouble with the zest being too gritty? Maybe I put too much in one of the soufflés causing it not cook in the middle and become gritty.

Use the four smaller soufflé cups. Fold all liquid into semi stiff peaks. Not stiff peaks. Easy vi liked a lot.

Wow, delicious. I made it for Christmas dinner 2020. Have to end this year on a soufflé' note. It was perfect. Since I was the chef of the day, I separated the eggs, buttered & sugared the ramekins and placed everything in the refrigerator while having dinner. Once dinner was finished, my sister clear the plates and I made the rest of the soufflé's. I placed in the hot oven for 10 min. and they were PERFECT. 250 calories never tasted so good. Merry Christmas.

Rub the orange peel with the sugar that is added to the egg yolks and let stand covered in an air tight container until you’re ready to mix the soufflé ingredients. Bake for 10 min, turning the convection feature for the last 3 min.

The main thing about souffles is you want to gently fold them in step 5, then the air that will expand when cooked and make the souffle rise is trapped in the layers in the dish. At that point you can set it in the refrigerator, and leave the oven going during dinner, then put it in for the cooking. It just may take an extra minute or two because it's colder from the refrigerator. Serve immediately. They will deflate over time as that heated air is released.

Make certain all ingredients are at room temperature. A small amount of cream of tartar can help strengthen egg whites.