Save Recipe Print
Total:
45 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

For the pastry cream: Boil the milk with the lemon zest. Take the pot off the heat and strain with a fine mesh strainer.

Mix the superfine sugar, flour and eggs together. Then pour the boiled milk over the mixture. Return to the heat. Let the pastry cream thicken a few minutes while stirring continuously.

For the souffle: Preheat the oven to 430 degrees F/22 degrees C. Grease the souffle dishes. Then pour a little bit of sugar in and swirl, to coat the dishes.

Beat the egg whites with the superfine sugar until stiff peaks form. At the last moment add the potato starch. Add the liqueur to the pastry cream and slowly add in the egg whites. Fill the souffle dishes and place them immediately in the oven for 13 minutes.

After removing from the oven, immediately sprinkle the souffles with the confectioners' sugar and serve straight away.

Bon appetit!

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Sweet Potato Souffle

Recipe courtesy of Anita Estroff

Iced Grand Marnier Souffle

Recipe courtesy of Food Network

Grand Marnier Souffle

Recipe courtesy of David Rosengarten

Frozen Grand Marnier Souffle

Recipe courtesy of Michael Lomonaco

Souffle au Chocolat et au Grand Marnier

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Lowest Fat Chocolate and Grand Marnier Souffle

Recipe courtesy of Howard Helmer

White Chocolate Grand Marnier Sauce

Recipe courtesy of Gale Gand

Vitamix Strawberry Grand Marnier Sorbet

Browse Reviews By Keyword