• 1 cup whipping cream
  • 1/4 cup sugar
  • 4 large egg yolks
  • 1 Tb Grand Marnier
  • 1 ts. vanilla


Bring cream and sugar to boil until sugar dissolves. Remove from heat. Whisk yolks 1 minute,and gradually add to hot cream mixture. Return to medium-low heat and cook until custard thickens a bit. Do not boil. Add 1 Tb or more of the Grand Marnier also the vanilla.

Once the souffle is brought to the table,separate into dishes and pass that sauce around.

Bon Appetit.

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Submitted 6/13/05.
Source: my files
Submitted By: Louise B
Grand Marnier sauce for souffle