Debbies Grand Marnier Souffle Recipes

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HOT GRAND MARNIER SOUFFLES



Hot Grand Marnier Souffles image

Make and share this Hot Grand Marnier Souffles recipe from Food.com.

Provided by Vino Girl

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

cooking spray
3/4 cup sugar, divided
4 egg yolks
3 tablespoons Grand Marnier (orange-flavored liqueur)
3/4 teaspoon vanilla extract
6 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon powdered sugar

Steps:

  • Preheat oven to 400°F; place a heavy baking sheet on middle rack.
  • Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.
  • Place egg yolks in a large bowl; beat at medium-high speed 5 minutes or until thick and pale.
  • Gradually add 1/4 cup granulated sugar; beat 2 minutes.
  • Beat in liqueur and vanilla.
  • Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters.
  • Add the cream of tartar and salt; beat mixture until soft peaks form.
  • Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
  • Gently stir one-fourth of egg white mixture into liqueur mixture.
  • Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.
  • Place soufflé dishes on baking sheet in oven; bake for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim).
  • Quickly dust soufflés with powdered sugar.
  • Serve immediately.

Nutrition Facts : Calories 150.2, Fat 2.8, SaturatedFat 1, Cholesterol 125.9, Sodium 108.2, Carbohydrate 26.2, Sugar 25.7, Protein 5.2

GRAND MARNIER SOUFFLE



Grand Marnier Souffle image

If you've never made a souffle, don't be afraid to try. It really is a grand finale to a special dinner.

Provided by evelynathens

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon butter, melted
1 tablespoon brown sugar
1 cup milk
1 teaspoon vanilla extract
1/4 cup cornstarch
1/2 cup sugar
6 egg yolks
1 pinch salt
1/4 cup all-purpose flour
1/4 cup Grand Marnier (or liqueur of your choosing)
2 tablespoons freshly grated orange zest (if using Grand Marnier)
4 egg whites
icing sugar

Steps:

  • Brush a 5-cup souffle dish with melted butter; dust with brown sugar. Refrigerate until ready to use.
  • In a medium saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove and set aside.
  • In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 of the yolks and salt and stir until smooth. Gradually whisk this mixture into the warm milk.
  • Cook over medium-low heat, whisking constantly, until thick, 3-4 minutes. Remove from heat and let cool, about 10 minutes. Beat in remaining 4 yolks, one at a time. Sift flour over mixture in two batches, mixing well.
  • Cook over medium-low heat, stirring constantly, until smooth. Remove from heat and stir in liqueur and zest. Scrape custard into a bowl and set aside to cool.
  • Preheat oven to 400 degrees F.
  • In a large bowl, beat whites until soft peaks form. Slowly add remaining ¼ cup sugar and beat until firm peaks form. Fold whites into cooled custard.
  • Transfer to soufflé dish and bake for 20 minutes, until puffed and browned on top. Dust top with icing sugar and serve immediately (a soufflé waits for no one!).

Nutrition Facts : Calories 220.2, Fat 7.6, SaturatedFat 3.6, Cholesterol 176.8, Sodium 108, Carbohydrate 30.9, Fiber 0.4, Sugar 19.2, Protein 6.8

GRAND MARNIER SOUFFLES WITH CRèME ANGLAISE



Grand Marnier Souffles with Crème Anglaise image

Provided by Tom Ponticelli

Categories     Liqueur     Dairy     Egg     Dessert     Bake     Orange     Vanilla     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 10

3/4 stick (6 tablespoons) unsalted butter plus additional for buttering ramekins
1 cup sugar plus additional for coating ramekins
1/4 cup plus 2 tablespoons all-purpose flour
1 cup whole milk
7 large egg yolks
1/4 teaspoon vanilla
1/8 teaspoon orange oil*
2 tablespoons Grand Marnier
8 large egg whites
Accompaniment:egrave;me anglaise *available at specialty foods shops

Steps:

  • Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
  • In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
  • In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
  • Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden.
  • Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each soufflé and pour some crème anglaise into opening.
  • Serve souffl s immediately.

GRAND MARNIER SOUFFLé



Grand Marnier Soufflé image

Soufflés have a reputation for being hard to make, but they're actually quite simple: just create the base, fold in the egg whites, and watch it rise. If you have guests over, slide it into the oven during the salad course; when your meal is over, wow your guests when you bring this glorious finale to the table.

Provided by Canal House

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter, softened
8 tablespoons sugar, plus more for dusting, divided use
Finely grated rind of 1 orange
3 tablespoons all-purpose flour, sifted
3/4 cup whole milk
4 egg yolks
1/4 cup Grand Marnier (or other orange liqueur)
1 teaspoon vanilla extract
5 egg whites, room temperature
1/2 teaspoon salt
Powdered sugar, to garnish
7 tablespoons granulated sugar

Steps:

  • Set an oven rack in the middle of the oven and preheat oven to 375 degrees F. Butter a 4-cup souffle dish (the souffle won't rise as tall if using a larger dish) with 1 tbsp of the butter and dust it with granulated sugar, tapping out any excess. Prepare a collar for the souffle dish by buttering one side of a long 4-inch-wide strip of parchment paper with 1 tbsp butter, then dust it with some granulated sugar. Wrap the prepared side of the parchment paper around the outside of the souffle dish and tie it in place with kitchen string. It should rise above the rim of the dish by about 3 inches. Set the dish aside.
  • In a medium, heavy-bottomed saucepan, mix the orange rind with 7 tbsp of the granulated sugar, off the heat. Stir in the flour. Add the milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and cook until thick, about a minute.
  • Continue to cook over medium heat until the mixture has thickened. Remove from the heat.
  • In a standing mixer fitted with a balloon whisk attachment, whip the egg whites and pinch of salt on low speed, to form small bubbles. Gradually increase to medium speed, and add the remaining 1 tablespoon of sugar. Increase to high speed and whip until stiff, but not dry, peaks form.To the flour mixture, whisk in the egg yolks, one at a time, whisking well after each addition.
  • Add the egg yolk mixture to a large mixing bowl, and whisk in the Grand Marnier, vanilla extract, and remaining 2 tbsp butter until smooth.Gently fold together the egg whites and yolk base, adding a third at a time, until all is incorporated.Pour the batter into the prepared dish, and bake in the oven for 30 minutes.
  • Remove the souffle from the oven, discard the paper collar, dust with powdered sugar, and serve immediately.

GRAND MARNIER SOUFFLéS



Grand Marnier Soufflés image

Provided by Lou Jones

Categories     Milk/Cream     Mixer     Egg     Dessert     Bake     Oscars     Vanilla     Ramekin     Grand Marnier     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

4 tablespoons (1/2 stick) butter, softened, plus additional for coating ramekins
1/2 cup sugar, plus additional for coating ramekins
1/2 cup all-purpose flour
2 tablespoons Grand Marnier
2 tablespoons simple syrup
16 small amaretti cookies
1 1/4 cups whole milk
1/2 vanilla bean
4 large egg yolks
5 large egg whites
1/2 cup sugar
Accompaniments: Confectioners' sugar, crème anglaise
Special Equipment
6 (8-ounce) ramekins, large baking pan

Steps:

  • Preheat oven to 375°F. Generously butter ramekins and coat with sugar, knocking out excess. Bring large saucepan of water to boil.
  • In small bowl, stir together 4 tablespoons butter and flour to form paste.
  • In second small bowl, stir together Grand Marnier and simple syrup. Add cookies, tossing lightly to coat, and let soak while preparing remaining ingredients.
  • Transfer milk to large saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into milk. Add bean. Set over moderate heat and bring to boil. Remove from heat and whisk in butter-flour mixture. Return to moderate heat and cook, whisking consistently, until thickened and smooth, about 2 minutes. Remove from heat and whisk in egg yolks and 1 egg white. Transfer soufflé base to large bowl and discard vanilla bean.
  • In second large bowl, using electric mixer, beat remaining 4 egg whites just until soft peaks form. Gradually beat in 1/2 cup sugar.
  • Whisk 1/4 of beaten egg whites into soufflé base to lighten. Gently but thoroughly fold in remaining whites.
  • Spoon 1/2 of batter into ramekins, filling each halfway. (Alternatively, spoon batter into large pastry bag and pipe into ramekins.) Transfer 2 soaked cookies to each ramekin. Top with remaining batter. Arrange ramekins at least 1 1/2 inches apart in large baking pan and add enough hot water to pan to reach 2/3 up sides of ramekins.
  • Bake soufflés until puffed and golden, 20 to 25 minutes. Remove pan from oven and transfer ramekins to rack. Sift confectioners' sugar over, then transfer ramekins to dessert plates. With 2 forks, pull open center of each soufflé and pour some crème anglaise into opening. Serve immediately.

FROZEN GRAND MARNIER SOUFFLE



Frozen Grand Marnier Souffle image

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 8

5 whole eggs
1/4 cup granulated sugar, plus extra for dusting dishes
Softened butter
1 cup plus 1/2 cup heavy cream
3 tablespoons confectioners sugar
1/4 cup Grand Marnier
2 tablespoons orange zest
1/2 cup orange segments

Steps:

  • Combine the eggs and granulated sugar in the top of a stainless steel double boiler and, being careful not to scramble the eggs, whisk over gentle heat until the mixture is golden in color and thick enough to coat the back of a spoon in ribbons. Remove from the heat and set the mixture aside to cool.
  • While the egg mixture is cooling, prepare four 1/2 cup souffle dishes by cutting waxed paper long enough to encircle each souffle dish twice, and stand 3 to 4 inches above its top. Wrap the waxed paper snugly around the outside of the dish and seal the edges with transparent tape. Butter the inside of the dish with softened butter, then sprinkle with granulated sugar, tapping out any excess sugar onto a plate.
  • Using an electric mixer, combine 1 cup of the heavy cream, confectioners sugar, and Grand Marnier, orange zest and whip into firm peaks. With a spatula, gently fold the whipped cream into the egg mixture. Pour the mixture into the buttered souffle dishes, filling them above the rim and into the area enclosed by the waxed paper.
  • Place the souffles into the freezer, for at least 4 hours, preferably overnight. When ready to serve, whip the remaining cream until soft peaks form, remove from the frozen souffle from the freezer, and carefully remove the waxed paper collar. Top with a dollop of whipped cream and several orange segments.

GRAND MARNIER SOUFFLE



Grand Marnier Souffle image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 4

8 large eggs, separated, plus 2 egg whites
2/3 cups sugar
1/2 cup Grand Marnier
1/4 teaspoon cream of tartar

Steps:

  • Put 8 lightly beaten egg yolks in a double boiler with 2/3 cup sugar. Beat until they form the ribbon. Add 1/2 cup Grand Marnier. Beat over ice water until cool. Beat 10 egg whites until foamy. Add 1/4 teaspoon cream of tartar. Continue beating until stiff, but not dry. Fold whites into yolks. Bake at 400 degrees for 12-15 minutes.;

GRAND MARNIER FROZEN SOUFFLES



Grand Marnier Frozen Souffles image

This delicious frozen souffle is perfect for summer and will impress just about anyone. It's a great make-ahead dessert! -Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

6 large egg yolks
1/2 cup sugar
1/4 cup orange liqueur
2 tablespoons water
2 teaspoons orange juice
1 teaspoon grated orange zest
1-1/2 cups heavy whipping cream
1 tablespoon confectioners' sugar

Steps:

  • In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.

Nutrition Facts : Calories 258 calories, Fat 20g fat (12g saturated fat), Cholesterol 189mg cholesterol, Sodium 18mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

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