How to make it

  • In a sauce pan, beat the 1/4 cup of confectioners sugar and the egg yolks.
  • Stir in the flour.
  • Add the hot milk and cook stirring rapidly until mixture is smooth and thickened. Do not let it boil. Remove from heat.
  • Add a knob of butter to cool the mixture (one tablespoon).
  • Stir in the first 3 tablespoons of Grand Marnier.
  • Soak the ladyfingers, halved in the second round of Grand Marnier.
  • (I tempted to say take a sip of Grand Marnier here, but I digress)
  • Preheat the oven to hot (400 degrees)
  • Beat six egg whites (I always use one extra white to lighten my souffle if at all possible) with a pinch of salt until stiff.
  • Fold into the egg yolk mixture.
  • Butter a six cup souffle mold and generously sprinkle with granulated sugar (the sugar helps the egg whites climb up the sides of the dish).
  • Gently ladle in half the souffle mixture.
  • Top with soaked lady fingers.
  • Top with remaining souffle mixture.
  • Put in the hot oven and immediately reduce the heat to 375 degrees and bake for 30 minutes.
  • Sprinkle top with remaining tablespoon of sugar and bake for another ten minutes longer.
  • Serve immediately.
  • Mrs. Swanson liked her lemon souffles best and she served them with a dusting of powdered sugar, a tart clear lemon sauce and a dollop of fresh whipped cream. A gilded lily indeed.
  • I'm partial to the orange flavor and the hidden touch of the booze soaked ladyfinger. Imagine that!

Reviews & Comments 3

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    " It was excellent "
    rml ate it and said...
    Heaven! Hope all is well with you
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  • notyourmomma 12 years ago
    Their reputation for difficulty far exceeds the actual ease of preparation. Basically, you are making a base with a roux/egg yolk base-quite thick, not runny, (which you can park for a time) and the nearly stiff egg whites which you must fold. The folding technique to lighten the base is the most crucial. I add the extra white or two for more lift. (egg whites are better at room temp.) Prepping the dish to give the whites something to grab onto and climb makes for a more impressive dish. Serving it immediately is important, all of them will "fall" when they cool. Don't say it failed, just call it "Grand Marnier Dessert" and it will still impress. We always served ours with a little softness and jiggle in the middle. It almost was a sauce itself for the tenderly cooked outside portion of the egg mixture. I tend to chose my base flavoring with something that is "light" like a liquor or a grated parmesan and some minced defrosted wrung dry spinach, perhaps some minced cooked onion. I have a delicious savory souffle with zucchini that everybody loves. My mom's favorite was the spinach one, which was her yearly Mother's day lunch from me. And I'm so with you on the Grand Marnier. I love it too, from crepes Suzette to cake to souffle or just sipping a bit when my throat is raw. It is wonderful stuff.
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  • krumkake 12 years ago
    I love Grand Marnier - this souffle would be EXCELLENT...gotta try this (though I've actually never made a souffle - any tips??).
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