Our friend Jessica would call these Grand “Mariner” Souffles; that’s okay with us because they taste amazing regardless of their pronunciation. Many people have these misconceptions about souffles around difficulty, noise, them falling, etc. etc. Most of these are untrue. They will not fall when bumped or are around noise. Temperature changes however, can lead to a less than tall souffle.
Hosting a dinner? Make the creme anglaise recipe we will be posting this week the day before, do everything up until you get to the point of whipping up the egg whites. When it comes time for dessert, excuse yourself briefly, whip up the whites, mix the marnier batter in gently, and place in oven. Return for another glass of wine with your company and then your dessert will be ready in about 20 minutes. Serve immediately from the oven and these guys from Epicurious will be a hit and impress your guests.
In step three below the recipe states that you should gently fold in the batter to the meringue. To be honest, I use my stand mixer and for a few seconds let that guy whip them together. You want to make sure you keep the fluffy consistency however. Choose your own path on this one. The recipe time tends to differ between ovens so the first time you make these, keep an eye on them because the tops could brown fast.
Feel free to substitute the orange oil for a splash of orange extract if you are unable to find it. Amaretto also works very well in this recipe if that is more of your taste.
- 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
- 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 souffle s immediately.