Grand Marnier soufflé from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • anya_sf on January 30, 2021

    Easy way to make a souffle. I did 1/2 recipe in an 8" oval gratin dish and the filling reached the top, but did not overflow while baking, just puffed up. The filling was too liquid to mound in the center as instructed. I may have overbaked it slightly; the texture was more dry than creamy, but at least did not deflate very rapidly. While you could taste the Grand Marnier, I'd add orange zest next time to boost the flavor (which was also a little eggy).

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