(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsOther Desserts pg 3 >  Souffle, Grand Marnier Souffle


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.


6 servings

½ liter of milk
6 egg yolks
7 egg whites
4 oz granulated sugar
1 ¾ oz flour
2 ¼ oz sweet butter
1 ½ oz GRAND MARNIER Cordon Rouge liqueur

Coat six 10-ounce ramekins with butter and dust with granulated sugar. Turn them over to remove excess sugar.

Heat the milk to boil. Set aside.

Whisk the egg yolks and the granulated sugar together until fluffy.

Fold in the flour and then the melted butter.

Gradually add hot milk to the mixture.

Add the GRAND MARNIER Cordon Rouge liqueur.

Whip the egg whites and 1 oz sugar until soft peaks form.

Slowly fold the egg whites into the hot mixture.

Fill prepared ramekins and bake in oven at 350° F for 25 minutes.

Serve immediately.

Source: Grand Marnier, used with permission


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages