Grand Marnier Souffle
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 sugar, both of which made the whites more stable. Baking our soufflé at high heat (400 degrees) gave it a more dramatic rise and created more contrast between the cooked exterior and the creamy, saucy interior.