Soufflé au Grand Mamier – Liqueur Soufflé

A delicious dessert recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980
Soufflé au Grand Mamier - Liqueur Soufflé

A soufflé (French: [su.fle]) is a baked egg-based dish originating from the early eighteenth century France. It is made with egg yolks and whipped egg white combined with various other ingredients and served as a tasty main course or sweetened as a dessert. The word soufflé comes from the French verb souffler which means ‘to breath’ or ‘to puff’.

4 servings
Preparation: about 20 min.
Cooking time: 30-40 min.
Oven temperature: 180-190° C / 355-375° F
Bottom shef in the oven
Not suitable for freezing.

2 tablespoons butter
3 tablespoons flour flour
2 1/2 dl [0,5 pt] warm milk
3 tablespoons sugar
5 eggs
3-4 tablespoons Grand Marnier liqueur
Butter and bread crumbs for the mould


[1] Melt butter, add flour and stir well. mix with the warm milk to a smooth batter and simmer for a few minutes. Cool the batter a little.

[2] Separate egg yolks and whites. Beat the egg yolks together and stir them them into the batter. Season with a  little salt, sugar and Grand Marnier.

[3] Butter and sprinkle a soufflé mould with straight edges (size about 2 pt). Whip the egg whites completely stiff. First stir 2-3 ounces of egg whites into the batter and gently cut in the rest.

[4] Pour the soufflé batter into the mold immediately and place it on a hot ovensheet in the oven. The oven valve must be closed for the first 15-20 minutes. of the cooking time.

[5] Serve immediately with mashed apricots tasted with a little Grand Marnier.