Grand Marnier Souffle

14 comments

Appears in Cook's Illustrated September/October 2000, America's Test Kitchen TV

Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, richer, more stable dessert that takes only minutes to prepare.

SERVES6 to 8

TIME1 hour

has video

WHY THIS RECIPE WORKS

Our simple, foolproof soufflé recipe began with a base of bouille (a paste made from flour and milk), enhanced with butter and extra flour for a creamy rather than foamy soufflé. We whipped the egg whites with cream of tartar and granulated...

Print