Grand Marnier Souffle

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

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...

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