Grand Marnier Frozen Souffles
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- 6 large egg yolks
- 1/2 cup sugar
- 1/4 cup orange liqueur (Grand Marnier)
- 2 tablespoons water
- 2 teaspoons orange juice
- 1 teaspoon grated orange zest
- 1-1/2 cups heavy whipping cream
- 1 tablespoon confectioners' sugar
- Additional orange zest for topping
🛒 Ingredients for Grand Marnier Souffles
Egg Custard Base
Cream & Garnish
🍳 Step-by-Step Cooking Instructions
- Whisk yolks and sugar in a double boiler until blended.
- Stir in liqueur , water, juice, and zest..
- Cook over low heat , stirring constantly but gently.
- Do not boil the mixture.
- Check thermometer to ensure it reads 160°F.
- Ensure custard coats the back of a metal spoon.
- Transfer immediately to a clean bowl.
- Cool in an ice bath for a few minutes.
- Bring completely to room temperature
- Beat heavy cream in a separate large bowl until thickening.
- Add confectioners' sugar to the cream.
- Whip cream until stiff peaks form.
- Gently fold the whipped cream into cooled custard.
- Divide evenly into eight 4-oz. ramekins.
- Smooth the tops with a spatula
- Freeze until firm for 4 hours or overnight.
- Garnish each souffle with extra orange zest before serving.
📝 Recipe Notes & Pro Tips
- Control the heat so the custard never boils; otherwise, the egg yolks will scramble.
- Reach 160°F on your thermometer to ensure the egg yolks are safely pasteurized
- Cool completely to room temperature before adding the cream, or the warm base will melt it
- Fold gently with a spatula to keep the whipped cream light and airy.