Grand Marnier Souffle
Serving Size: 2
- 1 tablespoon butter, melted
- 1 tablespoon white sugar
- 5 teaspoons butter, melted
- 5 teaspoons all-purpose flour
- 1/4 cup cold milk
- 1 teaspoon freshly grated orange zest
- 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
- 1/8 teaspoon vanilla extract
- 2 egg whites
- 1/4 cup white sugar, divided
- Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
- Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
- Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
- Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
- Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
- Bake in the preheated oven until risen and browned, 16 minutes.
Adapted from Allrecipes