Go Back
Orange Liqueur Soufflé in a white ramekin on a white plate.
Print

Orange Liqueur Soufflé

A recipe for Orange Liqueur Soufflé from The Complete Book of French Cooking! This light and pillowy dessert is flavored with orange liqueur and baked in the oven until puffed.
Course Dessert
Cuisine French
Keyword dessert, France, French, orange liqueur, souffle
Prep Time 40 minutes
Cook Time 35 minutes
Resting Time: 1 hour
Total Time 2 hours 15 minutes
Servings 8 Servings

Ingredients

Pastry Cream:

  • 1 vanilla bean
  • 2 cups (500 milliliters) milk
  • 4 egg yolks
  • 2/3 cup (125 grams) sugar
  • 1/3 cup (2 ounces, 60 grams) cornstarch

Soufflé:

  • 2 tablespoons (30 grams) butter
  • 1/3 cup (60 grams) granulated sugar plus 2 generous tablespoons (30 grams) sugar for the molds
  • 1/4 cup (60 milliliters) Cointreau or other orange liqueur
  • 6 egg whites
  • 2 eggs separated
  • 1 small pinch (2 grams) salt

Instructions

Prepare the pastry cream:

  • Slit the vanilla bean lengthwise and scrape the seeds into the milk in a saucepan and heat until simmering over medium low heat.
  • In a mixing bowl, energetically whisk the egg yolks, sugar, and cornstarch until the mixture is pale and thick.
  • When the milk is simmering, slowly pour half of it over the egg yolk mixture, beating all the time.
  • Pour the remaining milk and return all the liquid to the saucepan over medium low heat to bring to a simmer.
  • Leave to simmer for no longer than 2-3 minutes, stirring constantly so that it does not burn.
  • Pour into a mixing bowl and cover with plastic wrap flush with the pastry cream to prevent a skin from forming. Chill rapidly.

To make the Orange Liqueur Soufflé:

  • Use a pastry brush to grease 8 souffle molds or small ramekins with butter.
  • Then sprinkle the molds all over with 2 generous tablespoons (30 grams) sugar. Turn them over and give them a rap to remove any excess sugar.
  • Stir the Cointreau into the pastry cream.
  • Whisk the 8 egg whites stiffly with the pinch of salt. When they are firm, whisk in the remaining 1/3 cup (60 grams) sugar until the mixture is shiny.
  • Place a baking tray in the oven and preheat the oven to 400˚F (200˚C).
  • Stir the 2 egg yolks into the pastry cream.
  • Carefully fold in the stiffly beaten egg whites using a rubber spatula.
  • Fill the soufflé molds to the top and smooth the surface.
  • Place the soufflé molds on the hot baking pan and bake for about 20 minutes, depending on the size. The soufflés should be well risen, have a nice brown crust, and be soft inside.