Grand Marnier Soufflé

Batch Size:
Yield:

Main

AmountIngredient
Pastry Cream Base
Grand Marnier
Orange Zest
Egg Whites
Granulated Sugar
Egg White Powder2 T
Scaled ingredient total1,887 g

1 ingredient amount is excluded from this total because no weight or volume equivalency is available.

Prep Method 6

  1. 1.Make pastry cream with the milk, sugar, egg yolks, flour, and salt.
  2. 2.Whisk the Grand Marnier and zest into the pastry cream base until smooth; set aside to cool until tepid.
  3. 3.Make a medium peak French meringue with the egg whites, sugar, and egg white powder.
  4. 4.Sacrifice a small amount of the meringue and whisk it into the pastry cream mixture to lighten. Fold in the rest of the meringue until homogenous.
  5. 5.Fill the soufflé ramekins that have been buttered and sugared.
  6. 6.Bake at 375°F (191°C) until risen but still soft inside.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Pastry Cream BaseThis ingredient is not yet set with a purchase cost and unit—
Grand MarnierThis ingredient is not yet set with a purchase cost and unit—
Orange ZestThis ingredient is not yet set with a purchase cost and unit—
Egg WhitesThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.3293
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Egg White PowderThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,890 g
Total Cost$0.3293
Cost Per G:$0.0002

Partial estimate; unpriced ingredients are excluded. 12% of ingredient weight is priced.

5 costing issues
  • Pastry Cream Base: no active USD purchase price with a convertible package size
  • Grand Marnier: no active USD purchase price with a convertible package size
  • Orange Zest: Density cannot convert count to mass
  • Egg Whites: no active USD purchase price with a convertible package size
  • Egg White Powder: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data3 of 6 connected
!Pastry Cream BaseAdd nutritional data985 g›✓Egg WhitesEgg, white, raw, fresh450 g›✓Granulated SugarSugars, granulated227 g›!Grand MarnierAdd nutritional data215 g›!Egg White PowderAdd nutritional data10 g›✓Orange ZestOrange peel, raw›

Nutrition Facts

Serving size100 g

Amount per serving

Calories60

% Daily Value*

Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 40mg
2%
Total Carbohydrate 12g
4%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 3g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 36% mapped. Scaled batch: 1108 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Yield: fifteen 5.5 oz soufflé ramekins