Grand Marnier Souffle

A souffle, whose name derives from the French verb "to blow," is an airy concoction leavened by beaten egg whites and oven heat. Souffles should be served directly from the oven, before they have any chance to deflate. The souffle dish, a ceramic dish with tall, straight sides, is usually greased and then dusted with sugar (or, for savory souffles, bread crumbs) to help the batter "climb" the sides of the dish. For some high-rising souffles, a collar is fashioned out of parchment paper to give more support.
Average Customer Rating:
5 out of 5
5
 out of 
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Customer Reviews for Grand Marnier Souffle
Review 1 for Grand Marnier Souffle
5 out of 5
5 out of 5
Ceilidh
,Toronto
,On
May 30, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Classical soufflé
May 30, 2014
This soufflé was as it should be. I used vanilla sugar and vanilla bean rather than pure vanilla. I also served it with classic creme Anglais. This brought back memories of eating grand marnier soufflé in Paris, perfection...
Pros: Impressive, Will Make Again
Cons: Complicated