Recipe: Grand Marnier Souffle

Recipe courtesy of Emile Henry.

Recipe uses 4 Emile Henry Ramekins.


  • 25 cl / 1 cup milk
  • 4 eggs, separated
  • 85 g . 3 oz caster sugar
  • 20 g / 3/4 oz cornflour
  • 3 tablespoons Grand Marnier
  • 10 g / 1/3 oz butter
  • 1 teaspoon icing sugar


  1. Gently heat the milk.
  2. Separate the egg yolks from the whites.
  3. Whisk 2 egg yolks with 60 g / 2 oz caster sugar until the mixture becomes light and fluffy.
  4. Add the cornflour, then pour on the hot milk, stirring all the time. Cook for 1 minute over a gentle heat.
  5. Leave to cool, stirring from time to time.
  6. Preheat the oven to 200C / 400 F (gas mark 6-7).
  7. Add the remaining egg yolks and the Grand Marnier to the cold mixture and mix well.
  8. Whisk the egg whites until they form soft peaks, and add the remaining caster sugar.
  9. Incorporate delicately into the cold mixture.
  10. Use the 10 g / 1/3 oz butter to grease the ramekins, and sprinkle a little sugar inside. Fill the ramekins 3/4 up. Cook in the middle of the oven for 12 minutes. Sprinkle with icing sugar and serve immediately.

Serves 4

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