Grand Marnier Soufflé with Orange Zest Sugar

⏱ 55 min · Serves 4

The classic Parisian showpiece: a cloud of orange-scented soufflé that climbs proudly above its ramekin, with a molten, boozy centre. Serve the second it leaves the oven and watch the table fall silent.

Per serving: 392 kcal · 10.5g protein · 42.0g carbs · 18.5g fat

Ingredients

• Softened butter, for greasing the ramekins (about 20g)
• 3 tbsp caster sugar, for coating the ramekins
• Zest of 1 large orange
• 250ml whole milk
• 40g unsalted butter
• 30g plain flour
• 60g caster sugar (for the base)
• 3 large egg yolks
• 4 tbsp Grand Marnier
• 1 tsp vanilla extract
• 5 large egg whites, at room temperature
• Pinch of fine salt
• 1/4 tsp cream of tartar (or a few drops lemon juice)
• 40g caster sugar (for the meringue)
• Icing sugar, to dust

Method

1. Heat the oven to 200C/180C fan. Brush four 250ml ramekins generously with softened butter using upward strokes, then coat with the 3 tbsp caster sugar mixed with half the orange zest. Chill until needed.
2. Warm the milk with the remaining orange zest in a small pan until steaming, then set aside to infuse for 5 minutes.
3. Melt the 40g butter in a saucepan, whisk in the flour and cook for 1 minute without colouring. Gradually whisk in the warm milk to make a thick, smooth paste. Cook 2 minutes, stirring.
4. Off the heat, whisk in the 60g sugar, then the egg yolks one at a time, then 3 tbsp of the Grand Marnier and the vanilla. Scrape into a large bowl and cover the surface with cling film. Cool to just warm.
5. Whisk the egg whites with the salt and cream of tartar to soft peaks, then add the 40g sugar in three additions, whisking to a glossy, firm-but-not-dry meringue.
6. Whisk a third of the meringue into the base to loosen it, then fold in the rest in two additions with a large spatula, cutting through the middle and turning — stop the moment it's just combined.
7. Fill the ramekins to the brim, level with a palette knife and run your thumb around the inside rim to clear a 5mm collar (this helps the rise). Place on a baking tray.
8. Bake 13–15 minutes without opening the door, until well risen, golden and with a slight wobble at the centre.
9. Dust with icing sugar, spoon the last tablespoon of Grand Marnier over the tops at the table, and serve immediately.