grand marnier souffle carnival cruise

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Carnival Grand Marnier Souffle Recipe

Modified: May 21, 2019 by Stefanie Fauquet · This post may contain affiliate links · 8 Comments

Every cruise line has one specialty dessert that seems to have a cult following. For Carnival Cruise Lines , that dessert is the Warm Chocolate Melting Cake . While I agree the cake is good, there is another dessert that is even better-- The Grand Marnier Souffle s erved with orange vanilla sauce.

Just thinking about this dessert makes my mouth water. It's one of the few desserts I look forward to anywhere . If you're cruising on Carnival soon, make sure to order it. If it happens to be on the menu the same night as the chocolate melting cake, order both!

I searched high and low for the official recipe from Carnival to no avail. I found this substitute online that looks pretty close.

Souffle ingredients:

1-¼ cup milk ½ cup sugar + ¼ cup sugar 5 Tablespoons unsalted butter ½ cup all-purpose flour, sifted 6 egg yolks Zest of half an orange 2 Tablespoons Grand Marnier 8 egg whites 1 pinch salt

Creme Sauce ingredients:

6 egg yolks ½ cup sugar 2-½ cup milk 1 vanilla bean, split lengthwise OR 1t vanilla extract

¼ cup powdered sugar

Directions:

• Preheat oven to 375F
• Butter souffle dishes or ramekins and dust with a little sugar. Tilt and tap out excess.
• In a medium saucepan, combine milk and ½ cup sugar and bring to a boil
• In a small saucepan, over medium heat, melt butter and slowly mix in flour. Then stir in milk mixture. Slowly cook over low temperature, until mixture pulls from the saucepan, about 10 minutes. Do not boil. Remove from heat and slowly add egg yolks, one at a time, then orange zest and Grand Marnier. This cream can be made in advance and refrigerated.
• In a mixing bowl, beat egg whites and pinch of salt with an electric mixer on medium speed until eggs are fothy. Increase speed to hide and gradually add sugar, beating egg whites until they form soft peaks.
• Spoon one-third of egg whites into Grand Marnier mixture and gently mix until the batter is lightened. Fold in remaining egg whites, taking care not to deflate them. Divide the mixture into the souffle dishes.
• Bake for about 20 minutes or until the souffles have doubled in size and are nicely browned.
• Prepare creme sauce by creaming egg yolks with sugar. Bring milk and pre-cut vanilla bean to a boil, then slowly stir into egg mixture. Gently simmer for about 10 minutes or until cream coats the back of a wooden spoon. Do not allow sauce to boil. Take out vanilla bean. Remove from heat, pour into a bowl, and stir for a minute or two to cool.
• Dust the souffles with powdered sugar and serve immediately with creme anglaise.

Have you tried Carnival's Grand Marnier Souffle?

More Carnival

Reader Interactions

April 18, 2011 at 11:27 am

The first time I cruised on Carnival, I fell in love with the chocolate melting cake. I came home & found a great recipe from Baker's Chocolate that replicates it exactly! Now, I have never tried this dessert, but it sounds amazing & I am going to have to try your recipe out. Thanks for sharing!

April 21, 2011 at 2:03 am

This makes me mad-- I have been looking for ramekins for -ever now and can't seem to find them anywhere here in the motherland and this dessert is another reason why I NEED them

Jen-Eighty MPH Mom

October 14, 2011 at 12:20 am

This sounds heavenly!

October 22, 2011 at 8:33 pm

We tried this recipe. OMG it's like the original!!.. this recipe it's for like 18 serving of 3" ramekins (which we found at Walmart for $2.00 ea.). So for a serving of 8, just do 1/2 of the recipe and you will be fine. Thanks a lot for this recipe!!!... brough back memories and reminded us we need a vacation ASAP!!! LOL THANKS!!

October 23, 2011 at 4:33 pm

I do share your opinion fell in love with the warm melting chocolat cake but the Grand marnier is to die for. I am nor sure if the Carnival would share this recipe too. They di give me the recipe for the chocolat cake.

August 17, 2018 at 10:40 am

I have been on 2 Carnival Cruises. Going on my 3rd next month. I fell in love with the Grand Marnier Souffle on my 1st cruise. The 2nd cruise I ordered 2 the night they had them. They had some left and I was able to get one the next night as well. I dream of this dessert. I am a good cook, but I wont attempt to make it myself for fear I will mess it up.

May 09, 2020 at 9:48 pm

So perfect! You should republish this for us Carnival lovers waiting for the world to turn back around!

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Jusqu'à 50% de réduction

Soufflé au Grand Marnier

• Nombre de personnes 6
• Temps de préparation 40 minutes
• Temps de cuisson 25 minutes
• Degré de difficulté Confirmé
• Coût Bon marché

Les ingrédients de la recette

• 60 cl de lait
• 6 œufs
• 180 g de sucre en poudre
• 60 g de farine
• 5 cl de Grand Marnier
• 30 g de beurre (pour le moule)
• 2 cuil. à soupe de sucre cristallisé
• 1 cuil. à soupe de sucre glace
• 1 pincée de sel

La préparation de la recette

1. Faites chauffer le lait dans une grande casserole. Séparez les blancs d’œufs des jaunes.

2. Dans une jatte, fouettez les jaunes et 130 g de sucre en poudre, pour qu’ils blanchissent. Ajoutez la farine tamisée en remuant doucement, puis le lait chaud en filet, sans faire mousser.

3. Reversez la préparation dans la casserole et faites cuire sur feu doux en remuant sans cesse jusqu’à ce que la crème épaississe et se détache des parois. Versez la dans la jatte propre et laissez-la refroidir en remuant souvent.

4. Dans la crème froide, versez le Grand Marnier, mélangez. 

5. Préchauffez le four à th 8 (240°). Beurrez 1 moule à soufflé et poudrez-le de sucre cristallisé en l’inclinant pour répartir le sucre.

6. Battez les blancs en neige ferme avec le sel. Enfin, ajoutez le reste de sucre en poudre en fouettant. Mélangez à la crème en soulevant la masse avec une spatule souple. 

7. Versez dans le moule, passez la lame d’un couteau autour pour décoller la pâte et permettre au soufflé de monter.

8. Enfournez pour 10 min. Baissez le th à 6 (180°) et poursuivez la cuisson 15 min. Servez après avoir saupoudré de sucre glace.

Que boire avec ?

Type de vin : Vin de liqueur Couleur du vin : blanc Appellation : Un pineau-des-charentes Région : Poitou-Charentes

Vous pouvez réaliser cette recette dans des petits moules. Suivez alors nos conseils dans la recette des  soufflés individuels à la liqueur d'orange .

• Petits soufflés à l’amaretto et aux amandes
• Soufflé aux fruits de la passion

Tous les jours, des idées de recettes pour les repas du quotidien comme les grandes occasions !

• Cruise Foodies

Grand Marnier Souffle on Carnival recipe

By debbiegreeneyes , July 25, 2009 in Cruise Foodies

Recommended Posts

debbiegreeneyes

Does anyone have this recipe. This was my 5th carnival cruise, and it is my favorite.

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travel_babe

I've heard that if you e-mail them and ask for recipes, they usually are happy to give them up!

• 2 years later...

It's been a long time since you asked about it, so I'm guessing that you probably no longer want it, but I have the recipe if you do. I went on the Imagination last week and fell in love with this souffle. During my Behind the Fun tour, I asked the chef for the recipe and he had it delivered to my cabin that evening. I just hope mine is as good as it was on the ship! :)

PLEASE share your receipe!

lulabelle522

Yes, Please do share the recipe! It's my absolute favorite and I don't sail until November...it's going to help hold me over and I just bought Ramkins to bake souffles!

• 1 month later...

I'd also be very interested if you would share the recipe.

• 2 weeks later...

gottahaveabeach

I found this recipe online, but I'm going to also check my Carnival Cookbook later to see if it is close :)

Grand Marnier Souffle Recipe

Souffle ingredients:

1-1/4 cup milk

1/2 cup sugar + 1/4 cup sugar

5T unsalted butter

1/2 cup all-purpose flour, sifted

6 egg yolks

zest of half an orange

2T Grand Marnier

8 egg whites

1 pinch salt

Creme Sauce ingredients:

1/2 cup sugar

2-1/2 cup milk

1 vanilla bean, split lengthwise OR

1t vanilla extract

1/4 cup powdered sugar

Preheat oven to 375F

Butter souffle dishes or ramekins and dust with a little sugar. Tilt and tap out excess.

In a medium saucepan, combine milk and 1/2 cup sugar and bring to a boil

In a small saucepan, over medium heat, melt butter and slowly mix in flour. Then stir in milk mixture. Slowly cook over low temperature, until mixture pulls from the saucepan, about 10 minutes. Do not boil. Remove from heat and slowly add egg yolks, one at a time, then orange zest and Grand Marnier. This cream can be made in advance and refrigerated.

In a mixing bowl, beat egg whites and pinch of salt with an electric mixer on medium speed until eggs are fothy. Increase speed to hide and gradually add sugar, beating egg whites until they form soft peaks.

Spoon one-third of egg whites into Grand Marnier mixture and gently mix until the batter is lightened. Fold in remaining egg whites, taking care not to deflate them. Divide the mixture into the souffle dishes.

Bake for about 20 minutes or until the souffles have doubled in size and are nicely browned.

Prepare creme sauce by creaming egg yolks with sugar. Bring milk and pre-cut vanilla bean to a boil, then slowly stir into egg mixture. Gently simmer for about 10 minutes or until cream coats the back of a wooden spoon. Do not allow sauce to boil. Take out vanilla bean. Remove from heat, pour into a bowl, and stir for a minute or two to cool.

Dust the souffles with powdered sugar and serve immediately with creme anglaise.

navybaby1113

Here's the recipe I got directly from Carnival. Sorry if the formatting is wonky. I copied and pasted from my email.

Grand Marnier Hot Soufflé

Portions: 5

Ingredients: Quantity

Soft Butter 2 oz

H &R Flour 2 oz

Milk 240 ml

Sugar 10 oz

Egg Yolks 2 oz

Egg Whites 2 oz

Sugar 2.5 oz

Grand Marnier Liquor 2tbs

Combine, In Mixing Bowl H & R Flour, Soft Butter, to a smooth paste.

Boil the Milk In Steam Pot, And the butter, flour paste(rough)

Constantly Whisking with Hand Whisk Until the Custard is thicken and cooked. Remove From Heat (Steam Pot)and rest a while.

Add Egg Yolks, whisk until completely blended. add grand mariner liquor and mix. reserve.

In Large mixing bowl fitted with a wire whisk, whip the egg white On medium speed until Snow Peaks Form, And Gradually Pour Sugar.

Continuously whisking on same speed until meringue become fluffy. fold In, the meringue into the reserved custard.

Pipe mixture almost full to the top into the prepared buttered greased soufflé cups.

Bake @ 350f for 30 Minutes.

Remove from Oven, Immediately Sprinkle with Powder Sugar and Serve Hot with Grand Marnier Custard Sauce.

Grand Marnier custard sauce

Heavy cream

Grand Marnier liquor

· In steam pot, combine milk sugar and the butter. Boil the mixture on medium heat.

· Dilute the cornstarch into the remaining milk. Add egg yolks and mix until it dissolved completely. Pour the cornstarch mixture into the boiling milk. Constantly whisking until the sauce is thicken and cooked.

· Remove from heat, stir in, the heavy cream, adds grand Marnier and mix.

· Serve sauce hot.

SwedishCruiser

Can you please share it with me as well? This was my absolute favorite dessert and can't wait to eat it again!!!

This topic is now archived and is closed to further replies.

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Soufflé au Grand Marnier traditionnel

Ingrédients pour, descriptif de la recette, le + du chef, d’autres idées délicieuses.

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Grand Marnier Soufflé

Recipe from adam gopnik, adapted by jeff gordinier.

Featured in: Adam Gopnik on the Days of Great French Dining

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Ingredients

For the souffle base.

• 45 grams ( ⅓ cup) all-purpose flour
• 60 grams ( ¼ cup plus 1 teaspoon) sugar
• 30 grams (2 tablespoons) butter
• 5 large egg yolks
• 3 tablespoons Grand Marnier liqueur
• 1 to 2 tablespoons toasted slivered almonds, chopped candied orange peel or candied ginger, optional

For Finishing

• Butter, for greasing dishes
• Sugar, for sprinkling
• 5 large egg whites
• 20 grams (1½ tablespoons) sugar

Nutritional analysis per serving (4 servings)

388 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 31 grams sugars; 12 grams protein; 108 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

For the soufflé base: In a small saucepan, combine the flour and sugar. In another small pan, bring the milk to a simmer. Slowly add the hot milk to the flour mixture, whisking until smooth. Place over medium heat and stir until the mixture simmers and thickens. Stir in the butter, then the egg yolks, one at a time, then the Grand Marnier. Remove from heat and stir in almonds or candied orange or ginger, if using. Allow to cool.

For finishing: Heat oven to 425 degrees. Butter the interiors and outer rims of four 8-ounce soufflé dishes. Generously sprinkle the buttered areas with sugar, tapping out any excess. Using an electric mixer, beat the egg whites to soft peaks, then gradually beat in the sugar. Continue to beat just until the whites are stiff but not dry; do not overbeat. Fold a large spoonful of the beaten whites into the soufflé base, then fold the base into the remaining whites just until blended.

Divide the mixture among the prepared dishes, filling to about ¼ inch from the top. Run a knife around the inside edge of each dish to about halfway down to release the batter from the side of the dish.

Place the dishes in a small baking pan, and add enough hot water to the pan to come about ¼ inch up the side of the dishes. Bake until the soufflés are well risen and lightly browned, about 13 minutes. Serve immediately.

• After step 1, you can cover and refrigerate for up to 24 hours, then bring to room temperature before continuing.

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Private Notes

Cooking notes.

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• Private ( 0 )

Unfortunately I tried this and failed badly. The recipe didn’t state what size the dish or cups should be. I used China coffee mugs and had 6 in a 13 by 9. The tops browned way too fast and the middle and bottom was soup. The temperature should be lower for a longer cook time. I’ve had success with chocolate souffles so I’ll stick to those.?

Adapted from Adam Gopnik

Recipe Tags

• Grand Marnier

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Grand Marnier Soufflé

Serves 4 Active time 25 minutes + making the candied orange Macerating time Overnight Cooling time 15 minutes Cooking time 20 minutes

Who doesn’t love a good old soufflé? Well, this is our take on the traditional fluffy baked goods, complete with Grand Marnier syrup and candied oranges.

6–7in (16–18cm) round soufflé dish,

2½in (6 cm) deep

Electric hand beater

Ingredients

Candied orange (make 1 day ahead)

½ orange, preferably organic

Scant ½ cup (100ml) water

½ cup minus 1½ tbsp (2¾ oz/80g) sugar

Grand Marnier syrup

Syrup from the candied orange (see above)

1 tbsp (15ml) Grand Marnier

Ladyfinger layer

2 ladyfingers (sponge fingers)

For the soufflé dish

2 tbsp (25g) butterSugar

1 cup (250ml) whole milk, divided

Scant 1/3 cup (2 oz/60g) sugar

½ cup + 1 tbsp (2½ oz/45g) all-purpose flour

2 tbsp (1 oz/30g) butter

3 egg yolks (scant ¼ cup/60g)

Finely chopped candied orange

2 tbsp (15ml) Grand Marnier

3 egg whites (6½ tbsp/90g)

1 tbsp + 2 tsp (20g) sugar

Confectioners’ sugar, for dusting

1 A day ahead, prepare the candied orange. Slice the ½ orange thinly, remove seeds, and place the slices in a saucepan. Add the water and sugar, then heat until the sugar dissolves. Increase heat and bring to boil. Simmer 15 min.

2 Remove from the heat, cover, and let macerate overnight.

3 The next day, drain the orange slices over a bowl to reserve the syrup. Chop the slices finely, then set aside.

4 To prepare the Grand Marnier syrup, stir the Grand Marnier into the candied orange syrup in a bowl large enough to dip the ladyfingers.

5 Dip the ladyfingers in the syrup until soaked but still intact. Cut into small dice, then set aside.

6 Preheat the oven to 350°F (180°C/Gas Mark 4). Grease the soufflé dish with the butter, then sprinkle with sugar to coat evenly.

7 To prepare mixture 1, bring ¾ cup (190ml) of the milk to a boil in a large saucepan. Whisk together the sugar, flour, and remaining milk. Whisk in a little of the boiling milk, return the entire mixture to the saucepan, and bring to a boil, whisking continuously. Let boil for 2 minutes, still whisking constantly, then remove from the heat.

8 While the mixture is still warm, stir in butter until melted. Cover and cool for 15 minutes.

9 To prepare mixture 2, whisk the egg yolks into mixture 1 to form a smooth custard. Stir in the chopped candied oranges and the Grand Marnier. Transfer to a mixing bowl.

10 In a separate bowl, whisk the egg whites until they hold soft peaks. Gradually whisk in the sugar and whisk until peaks are medium-firm.

11 Stir one-third of the whites into the custard to lighten it. Gently fold in the remaining whites using a spatula, until thoroughly incorporated.

12 Pour half the batter into the soufflé dish and scatter over the diced ladyfingers. Cover with the remaining batter. Lightly dust the top with confectioners’ sugar.

13 Bake for about 20 minutes, until well risen and the tip of a knife pushed into the centre comes out clean. Serve immediately.

Sounds delicious!

Pictures of process available! That would be wonderful!! Merci!!

You lost me at #12. Scatter over the ladyfingers? The same ones we were instructed to set aside in #5? It seems that a step is missing.

Hello Georgie! Sorry for the confusion, so you are meant to scatter the ladyfingers that you have set aside in #5 over the batter in step #12. Hope that helps.

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5 Favorite Carnival Cruise Line Desserts

Sarah Bretz, Contributor

• February 7, 2017

It’s no secret that Carnival Cruise Line knows how to do dessert well, and is known for a few ultimate favorites.  I took a look around the internet, and asked guests in a few social media groups what their onboard favorites were.  These seem to be the top five, so enjoy our Carnival dessert countdown!

5. Tiramisu

Found in the Italian restaurant Cucina del Capitano, Tiramisu is a classic Italian dessert.  Lots of cruisers mentioned that this was one of their favorite desserts aboard the ships, and it’s not hard to understand why.  There’s just something about soaked lady fingers, marscapone, and a chocolate finish that begs to be devoured.

4. Grand Marnier Soufflé

Thankfully, this is a dessert that is found right in the ship’s main dining room.  This sweet, mouth-watering dessert received several comments – and some guests even dared to say that it is better than the warm melting cake.  Plus, it’s served with an orange vanilla sauce, so how could you go wrong?

3. Banana Split

When I think of fancy cruise desserts, I don’t normally think of a banana split.  Apparently though, Carnival knows how to do them right.  This is actually found on the kid’s menu, but there was a great number of adults that said they can’t resist ordering it, anyway.  But who am I to judge… are there really many that can really resist smooth ice cream, bananas, and delicious sauces?

2. Creme Brûlée

Found on the American Feast menu during formal night, the Vanilla Creme Brûlée received many high remarks among frequent Carnival guests.  It’s such a special dessert, and really does convey that this evening is more special than the others.  A warm, creamy interior with a hard, sweet top layer is just what any sweet tooth needs to end an elegant meal.

1. Warm Chocolate Melting Cake

There is no way this wasn’t going to come in as the very top dessert aboard Carnival’s ships.  Long-time guests and newbies alike rave about this warm chocolate dish, and scour the internet to find the real recipe straight from the onboard chefs. (It’s right here!)  Served with vanilla ice cream, it’s the perfect balance of hot, cold, and gooey for the ultimate after-dinner dessert.

Honorable Mentions

These desserts got a few comments from cruisers too, so I figured I should include them: the chocolate chip cookies in the Lido Marketplace, the chocolate sampler in the steakhouse, Bitter & Blanc bread pudding, the chocolate cake from the café, and the S’more’s Parfait.

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• Carnival Cruise Lines

grand marnier souffle?

By lidolovers , November 30, 2008 in Carnival Cruise Lines

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Let's talk dessert (one of my favourite topics!). My most adored Carnival dessert is hands down the warm chocolate melting cake. Plan on eating it at least 3 (maybe 4) times during my 8 day upcoming cruise (we're just 2 weeks away!!).

Wanted comments about the Grand Marnier souffle... To tell ya the truth, I've never eaten a souffle before (sorry to disappoint) and want to know about this one...what's it like? Worth trying or something to pass up? Anything like the warm choc. melting cake? Does it taste at all like Grand Marnier? (I'm not a fan of alcohol/liqueur etc. and don't like desserts that taste like it).

Feedback would be great!

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It's an orange-y flavour, and it's one of my favourite desserts, both on Carnival and Disney.

amcjeep4life

Had it last week on our cruise, and didn't like it at all. Had no flavor. Just tasted like an egg soufllee, despite the sauce they poured over it. Was kind of bummed I passed up WCMC for it. :(

It is wonderful.

Here with a side order of Cappuccino Pie

I love souffle's but on NCL they were terrible. I think they added something to make them hold up because the texture was awful. It was the texture I couldn't stand. Not the way they were supposed to be.

I also am a souffle fan, but found the Grand Marnier souffle to be very bland and eggy (had it 5/08 on Sensation), didn't even finish it.

Chigirlcruzin

I agree with you. I don't care for it.

I was also disappointed in the Grand Marnier souffle .. . but the sauce was good (lightly orangey but not alcohol tasting at all). I was also disappointed in the bitter & blanc. I'll stick with the melting cake from now on!

sharonh1885

love the souffle! will be enjoying it enxt week aboard the Spirit

Thanks for the replies and comments. Seems that MOST people don't care for the souffle and only a couple really love it...I believe I will pass it up on the cruise and focus instead on other desserts. (Unless, of course, I get it IN ADDITION to another dessert! :D)

For the most part, I stick to warm choc. melting cake, and apple pie with ice cream. Last year I stumbled upon a really yummy cake...it was called something like 'fig/date/cinammon cake'...I actually didn't order it, but my server had an extra one and knowing I love desserts, he brought it to me. I'm glad he did because it was very tasty. Perfect with a cup of coffee or tea.

Any other desserts I should know about that maybe I've been neglecting??

Thanks for the replies and comments. Seems that MOST people don't care for the souffle and only a couple really love it...I believe I will pass it up on the cruise and focus instead on other desserts. (Unless, of course, I get it IN ADDITION to another dessert! :D)   For the most part, I stick to warm choc. melting cake, and apple pie with ice cream. Last year I stumbled upon a really yummy cake...it was called something like 'fig/date/cinammon cake'...I actually didn't order it, but my server had an extra one and knowing I love desserts, he brought it to me. I'm glad he did because it was very tasty. Perfect with a cup of coffee or tea.   Any other desserts I should know about that maybe I've been neglecting??

I'd still order it! It's a few people on a web board that don't like it. Some really enjoy it. If you don't like it, you can still get a Warm Chocolate Melting Cake! As for other desserts, I LOVE Bitter and Blanc and the Cappucino Pie.

marinewifeandproud

Okay, please forgive me, but I've never tried the melting cake. I was always too full from dinner to try it. What is it like and is it rich? I have read so many comments about how good it is I feel guilty about not trying it.

I will be cruising in less than 4 weeks and I can't wait.

Don't pass up the chocolate melting cake!!! In fact, you better try it the first night so if you like it you will be able to have it MANY more times.

It's made in individual ramekins...like the name says - it's warm (sometimes almost hot), chocolatey, and has a nice smooth (hence the 'melting' part) center. Little dusting of icing sugar on top, and little scoop of vanilla ice cream along side it (in a separate ramekin). It is by far one of the best desserts I have ever eaten in my life and I've been thinking about it all year since I had it last december. Luckily my wait is almost over and I can indulge in a couple weeks!! Hope this helps! And I'm sure someone on the forum can probably post a picture of the w.c.m.c. for you!

I LOVE the creme brulee, but whatever you do, DON'T order the diet pumpkin pie - it was HORRIBLE - weird plastic-y texture and an off taste - YUK!!!

I really loooovvvee a good souffle....however, the orange one I had on the Conquest last Christmas was not good at all. It was very "eggy" tasting with little Grand Marnier flavoring.

I am pretty sure that I will pass on my upcoming cruise in a couple of weeks.

Last week on the Fantasy, the souffle was ok, tasted like egg pudding. We had it before and they gave us a little pitcher of the sauce to pour on ourselves, and last year, our waiter poured the sauce on, but this time it arrived with the sauce already. I guess part of the efforts to speed things up??....

The melting cake is ok, very rich, but too gooey, I wish it was a little more set, and a little less gooey, but they offer that now every night, and the souffle was only one night, so try it, you might be of the few that like it, and if not, your waiter can have a melting cake on standby!

My favorite desert, which Ive only seen once on the Miracle last October was a layered puff pastry with caramel apples on the bottom, puff pastry and then a thick sweet cream and more pastry, and a side of caramel sauce to pour over it all. That was my favorite desert.

floatingaway2525

I suggest you try the souffle, it is awesome, and ask for extra sauce, it also is amazing!! Order a WCMC too!! At least then you will know for yourself!!

The creme brulee is another favorite!!

I have the souffle every cruise and like it. You really have to break open the top so the sauce goes does inside and I sometimes get extra sauce!

Floatie, that is my fav!!!

The souffle that CCL serves is awful! We always order it hoping it will be good and maybe this time it will be good, but it is always terrible. Last June, it was eggy/doughy.

On Princess, we always had excellent souffles, including chocolate, but on CCL, it is one of those things best to pass on.

cruise crazy64

Yes, My favorite on the Princess ships was the chocolate souffle! yum! But the Cappachino (sp) pie looks assume!!! (sp) I can't wait to try that one!!

Karen, FL :cool:

the puff pastry/apple/caramel dessert that someone mentioned seeing only once was on my Glory cruise last December...

My DH and I love the souffle!!!! You should order it with something else and give it a try! Enjoy.

aggieastrosfan

The grand marnier souffle has always been my favorite dessert. I was looking foward to it more than anything (I don't really care for WCMC, personally).

The souffle I had early November was like everyone else has said - very eggy, nothing like how I remember it. Now the creme brulee was fantastic. I think that may be my new favorite after the egg souffle they tried to pass off as grand marnier.

viciouslysh

The grand marnier soufflé is by far my favorite. I hate that I have to wait for the last night to get one. Just order one along with something else just in case it's not for you. I didn't like any of my dh's deserts. He would get apple pie, sorbet, or some fig desert.

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Grand Marnier Soufflé

• Level: Easy
• Total: 55 min
• Active: 25 min
• Yield: 4 servings

Ingredients

Deselect All

2 tablespoons unsalted butter, softened

8 tablespoons sugar, plus more for dusting, divided use

Finely grated rind of 1 orange

3 tablespoons all-purpose flour, sifted

3/4 cup whole milk

4 egg yolks

1/4 cup Grand Marnier (or other orange liqueur)

1 teaspoon vanilla extract

5 egg whites, room temperature

1/2 teaspoon salt

Powdered sugar, to garnish

7 tablespoons granulated sugar

• Set an oven rack in the middle of the oven and preheat oven to 375 degrees F. Butter a 4-cup souffle dish (the souffle won't rise as tall if using a larger dish) with 1 tbsp of the butter and dust it with granulated sugar, tapping out any excess. Prepare a collar for the souffle dish by buttering one side of a long 4-inch-wide strip of parchment paper with 1 tbsp butter, then dust it with some granulated sugar. Wrap the prepared side of the parchment paper around the outside of the souffle dish and tie it in place with kitchen string. It should rise above the rim of the dish by about 3 inches. Set the dish aside.
• In a medium, heavy-bottomed saucepan, mix the orange rind with 7 tbsp of the granulated sugar, off the heat. Stir in the flour. Add the milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and cook until thick, about a minute.
• Continue to cook over medium heat until the mixture has thickened. Remove from the heat.
• In a standing mixer fitted with a balloon whisk attachment, whip the egg whites and pinch of salt on low speed, to form small bubbles. Gradually increase to medium speed, and add the remaining 1 tablespoon of sugar. Increase to high speed and whip until stiff, but not dry, peaks form.To the flour mixture, whisk in the egg yolks, one at a time, whisking well after each addition.
• Add the egg yolk mixture to a large mixing bowl, and whisk in the Grand Marnier, vanilla extract, and remaining 2 tbsp butter until smooth.Gently fold together the egg whites and yolk base, adding a third at a time, until all is incorporated.Pour the batter into the prepared dish, and bake in the oven for 30 minutes.
• Remove the souffle from the oven, discard the paper collar, dust with powdered sugar, and serve immediately.

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Grand Marnier Soufflé

Over my 23 years of serving Soufflés at the Inn, I had over 40 flavor combinations that I would rotate through. Grand Marnier was always a guest favorite, and to be perfectly honest, it was one of the easiest and most reliable of the flavors I served. The more ingredients you add to the soufflé base, the heavier the base becomes, and the less rise you get from the egg whites. The egg whites are the leavening in this recipe, and the harder you work them, the less they can physically lift. So when you add other ingredients to a soufflé, make sure that they are chopped finely (nuts, berries), free of excess moisture (think frozen raspberries) and be careful not to over-do it.

Soufflés were my signature dessert at the Inn and guests often asked me for the recipe or a cooking lesson on soufflés. Making them can be tricky, so follow the instructions carefully. Whipping the egg whites to stiff peaks is also another key to getting the proper “rise” in your soufflé. When egg whites are over whipped, they become dry and almost granular. The goal is to get them stiff, keep them moist and soft. It is better to under-whip than over-whip. Timing is the key to successful soufflé serving, as they wait for no one. When they are ready to be served, they must be hastily escorted to the table and consumed immediately or they will become, as Mary Jo puts it, “flat tires.”

Ingredients

2 cups whole milk

1/4 pound unsalted butter (1 stick)

1 cup all purpose flour

1 cup granulated sugar

9 large eggs, separated

2 Tablespoons unsalted butter, soft

3 Tablespoons granulated sugar

1/4 cup Grand Marnier liqueur

1/2 teaspoon cream of tartar

flavored Crème Anglaise

Powdered sugar

Candied orange peel, thinly sliced (optional)

• Heat the milk, over medium heat, in a 2-quart saucepan. In another 2-quart saucepan, melt the butter over medium heat. When the butter is melted, stir in the flour and mix until combined well. Reduce heat to low, and stir frequently.
• When the milk comes to a simmer, stir in the sugar. Continue to stir, dissolving the sugar for 2 minutes. Pour the milk mixture into the butter mixture and stir with a whisk to combine, cooking over medium heat until a ball forms and the mixture releases from the sides of the pan.
• Immediately place the mixture in a mixing bowl and stir (using the flat paddle) on medium-low speed with an electric mixer for 10 minutes.  
• One by one, stir in the egg yolks, allowing each to be completely incorporated before adding the next.  When all of the egg yolks are incorporated, set the mixture (soufflé base) aside and allow it to cool. This base will keep refrigerated for up to 1 week.
• Generously butter ten 1 1/2 cup soufflé dishes, covering the entire surface area on the inside of the cups, including the rim. Coat the buttered cups with granulated sugar, rotating the cups to coat them evenly. Tap out any excess sugar. Set the prepared cups aside.
• Stir the Grand Marnier into the base, mixing well.
• Preheat the oven to 350 degrees.
• In an electric mixer fitted with a whisk, whip the egg whites and cream of tartar to stiff peaks. With a large rubber spatula, gently fold half of the egg whites into the base. Continue folding in the remaining egg whites. Gently pour the batter into the prepared soufflé dishes, filling them 4/5 of the way full. Be careful not to drip the batter on the rims, or the soufflés may not rise evenly. 
• Bake in the center of a 350-degree oven for 35 minutes, or until lightly browned on top. Remove from the oven, place on a small serving plate and dust with powdered sugar. Hurry the soufflés to the table. The soufflés can be further garnished with candied orange peel . Serve the soufflés with a side of Grand Marnier Crème Anglaise . Pour the Crème Anglaise into a hole you poke in the top of the soufflé at the table. Eat immediately.

Alternate Soufflé Flavors

Alternative flavor options to the Grand Marnier Soufflé. Simply omit the Grand Marnier liqueur from the recipe above, and stir the ingredients into the base, mixing well.

Chocolate-Amaretto : 1/4 cup cocoa powder, 1/4 cup Amaretto and 2 Tablespoons finely ground almonds

Raspberry-Chambord : 1/2 cup fresh or individually quick frozen (IQF) raspberries (thaw and strain off excess liquid) and 1/4 cup Chambord

Cappuccino : 2 Tablespoons strong coffee or espresso and 1/4 cup Kahlua

Blueberry-Hazelnut : 1/2 cup fresh or frozen blueberries, 1/4 cup Frangelico (hazelnut liqueur) and 2 Tablespoons finely ground hazelnuts

Pistachio : 1/4 cup finely ground pistachios and 2 Tablespoons Amaretto (I like to add 1/4 cup finely grated white chocolate too)

Final Presentation and Sauce

The soufflés can be further garnished with the ingredients used to flavor the base (chopped nuts, cocoa powder, chocolate-covered coffee beans, etc.). I often serve the Grand Marnier soufflé with candied orange peel, see photo below. I will include a recipe for that in the dessert recipe section. Serve the soufflés with a side of Crème Anglaise , flavored to accompany your soufflé.

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9 best cruise ship desserts to tempt you at sea

You can keep your Champagne and your fancy steak . My simple pleasure on cruise ships is dessert.

No matter what time of day it is, there's always a cookie at the buffet or a beautiful display of ship-made gelato calling my name. Sometimes I promise to take only one nibble of the berry crumble or New York cheesecake then put my fork down, but I always end up going back for a second, third and fourth bite.

For more cruise news, reviews and tips, sign up for TPG's cruise newsletter .

Whether it's a Thomas Keller's dark chocolate layer cake on Seabourn or soft-serve ice cream layered on a dark chocolate cookie from Carnival's deli counter, I have been known to succumb often to amazing cruise ship desserts.

So when I tell you that the following sweet treats are the best desserts you can find at sea, you've gotta believe me. After all, I've sampled a large swath of the sugary competition.

Best Carnival cruise dessert: Chocolate melting cake

Carnival Cruise Line is rightly known for its signature cruise dessert: the chocolate melting cake. It's a simple dark chocolate cake that's warm and runny in the center and crisp on top, served in a small ramekin alongside a scoop of vanilla ice cream. It's a mere five-ingredient dessert with no fancy baking techniques, yet where other lines fail to reach perfection, Carnival executes the dish flawlessly. Every. Single. Time.

Even better (or worse?), it's on the menu every night. You can't avoid it.

Related: The ultimate guide to cruise ship food and dining

Best Holland America cruise dessert: Not-so-classic Baked Alaska

Baked Alaska is a cruise ship staple. Carnival even parades its version around the dining room, complete with dancing waiters. Normally, I run hot and cold on this dessert option because it often looks better than it tastes. However, Holland America takes this classic dish up a notch with its unique version of Baked Alaska that features Ben & Jerry's Cherry Garcia ice cream and bing cherries jubilee sauce. Served exclusively in the Pinnacle Grill specialty restaurant, it's the perfect dish for a cruise line that blends tradition with a touch of modern flair.

Best Regent Seven Seas Cruises dessert: Caramel popcorn sundae

Do you like a flavor profile that's a little bit salty and a little bit sweet? Then head straight to Prime 7 for what many consider to be Regent Seven Seas Cruises' best dessert: the caramel popcorn sundae. Nestled together in a martini-style glass, scoops of vanilla and chocolate ice cream are topped with bourbon caramel, dark chocolate sauce, whipped cream, salted peanuts and caramel popcorn. Now that's a ball game you can take me out to any day of the week.

Related: The best meals you can have at sea

Best Disney cruise desserts: Palo's chocolate souffle

Yes, this is a warm chocolate dessert served in a ramekin. But Disney Cruise Line's famous chocolate souffle is not a lava cake like Carnival's melting cake. It's fully cooked with a moist but not runny interior. It's served with vanilla sauce poured into the center of the souffle rather than vanilla ice cream on the side. It is nothing short of delicious, and it's served at Disney's adults-only upscale Italian restaurant Palo (found on select ships).

Personally, I prefer molten cakes to souffle, but this dessert makes the list for my mom because Disney Cruise Line 's chefs can make the dessert gluten-free with advance notice. There's a shortage of standout flourless desserts out on the high seas, so this one is a must-eat.

Best Royal Caribbean cruise dessert: Fried cheesecake

I fully admit I have never eaten at Royal Caribbean 's fancy restaurant 150 Central Park. My vote for the line's best dessert would be Playmaker's Campfire Cookie (a warm, gooey chocolate chip cookie baked in cast-iron skillet with layers of s'mores-style marshmallows, paired with a side of ice cream and a shot of milk).

However, I realize that not everyone prefers chocolate in their dessert. The non-chocolate dish everyone raves about is 150 Central Park's unique take on cheesecake. Instead of layering the sweet, cheesy filling onto a graham cracker crust, Royal Caribbean's chefs roll it into balls and deep fries them. Think: state fair meets foodie flair. Totally worth the cover charge.

Related: 5 reasons you should splurge on a cruise ship specialty restaurant

Best Silversea cruise dessert: Grand Marnier souffle

Luxury cruise and culinary expert Janice Wald Henderson casts her vote for the Grand Marnier souffle at Silversea Cruises' gourmet French restaurant, La Dame. It's so completely baked to order that the "servers rush it to the table while it's still quivering." She loves the dish's crusty, slightly skinned top and custard-like interior.

As we've established, souffles aren't my jam, but if they're yours, be prepared to fork over some serious cash to get yourself on a Silversea cruise STAT.

Best Azamara cruise dessert: Chocolate buffet

Now back to something more up my alley: Azamara 's chocolate buffet. On buffet night, make sure to save your appetite for the smorgasbord of cakes, cookies, truffles, confections and chocolate fountains. You don't want to limit yourself to just one taste. It's a hedonistic evening and you'll be shoulder to shoulder with your shipmates as you heap your plates high with sugar. However, just like The Very Hungry Caterpillar, you might experience a chocolate hangover the next morning, so plan for a lunch full of nice, leafy, green vegetables.

Best MSC Cruises dessert: Gelato

You don't have to go all the way to Italy for a taste of sweet, creamy gelato. Hop on board an MSC Cruises ship in the Caribbean and indulge in a frozen treat that's — dare I say it? — better than ice cream. TPG cruise reporter Ashley Kosciolek recommends the coconut, stracciatella (chocoalate chip) and salted toffee flavors from her MSC Seashore sailing, but the line also serves up my personal favorite, gianduiotto (chocolate-hazelnut) and fruit sorbets. It's your taste of Italian heaven in a Caribbean tropical paradise — and that's a sweet, sweet way to indulge on vacation.

Best Celebrity Cruises dessert: Meyer lemon tart

When I told my husband that I passed over a chocolate pie for a lemon tart at Eden Restaurant on Celebrity Cruises ' Celebrity Beyond, he nearly fell on the floor. When I said it might be one of the best desserts I've eaten on a cruise ship, he said, "Who are you and what did you do with my wife?"

If you don't know Meyer lemons, they're a sweeter version of the tangy citrus fruit that's perfectly suited as a dessert ingredient. Eden's version pairs the lemons with sweet lavender cream and huckleberries on top of a chunky graham cracker crust. One bite and I truly felt like I had arrived in dessert paradise.

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Grand Marnier Souffle

Grand Marnier soufflé is a classic French dessert. The soufflé is made with a combination of Grand Marnier, egg whites, butter, and sugar, while grated orange rind can be used for extra flavor. The bitter is used for rubbing the soufflé cup on the inside. The mixture is baked on the bottom of the oven and it's then served immediately. It's believed that the key to a good Grand Marnier soufflé lies in the density of the egg whites – they should be whipped until the peaks develop a consistency that's firm, but not too full of air.

Grand Marnier soufflé is a classic French dessert. The soufflé is made with a combination of Grand Marnier, egg whites, butter, and sugar, while grated orange rind can be used for extra flavor. The bitter is used for rubbing the soufflé cup on the inside.

WHERE TO EAT The best Grand Marnier Souffle in the world (according to food experts)

Cafe Martinique

"My Gran Marnier Soufflé was to die for!"

Other Soufflé varieties

Soufflé au chocolat

Soufflé au fromage

Soufflé au citron

Soufflé aux épinards

Soufflé aux framboises

Soufflé glacé

Soufflé aux carottes

Pommes de terre soufflées

More desserts.

Île flottante

Soufflé au kiwi

More from france.

Crème brûlée

Mousse au chocolat

Riz au lait

Crème caramel

To revisit this recipe, visit My Account, then View saved recipes .

Grand Marnier Soufflés

By Lou Jones

These individual vanilla soufflés include a surprise layer in the middle: almond cookies soaked in an orange liqueur syrup. The soufflés are thickened with a cooked mixture of butter, flour, and milk called a panade, which adds body and richness. Egg yolks are whisked into the panade to form the soufflé base, and then beaten egg whites are folded in to create the soufflé batter.

Ingredients

Makes 6 servings

Special Equipment

Preparation.

Preheat oven to 375°F. Generously butter ramekins and coat with sugar, knocking out excess. Bring large saucepan of water to boil.

In small bowl, stir together 4 tablespoons butter and flour to form paste.

In second small bowl, stir together Grand Marnier and simple syrup. Add cookies, tossing lightly to coat, and let soak while preparing remaining ingredients.

Transfer milk to large saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into milk. Add bean. Set over moderate heat and bring to boil. Remove from heat and whisk in butter-flour mixture. Return to moderate heat and cook, whisking consistently, until thickened and smooth, about 2 minutes. Remove from heat and whisk in egg yolks and 1 egg white. Transfer soufflé base to large bowl and discard vanilla bean.

In second large bowl, using electric mixer, beat remaining 4 egg whites just until soft peaks form. Gradually beat in 1/2 cup sugar.

Whisk 1/4 of beaten egg whites into soufflé base to lighten. Gently but thoroughly fold in remaining whites.

Spoon 1/2 of batter into ramekins, filling each halfway. (Alternatively, spoon batter into large pastry bag and pipe into ramekins.) Transfer 2 soaked cookies to each ramekin. Top with remaining batter. Arrange ramekins at least 1 1/2 inches apart in large baking pan and add enough hot water to pan to reach 2/3 up sides of ramekins.

Bake soufflés until puffed and golden, 20 to 25 minutes. Remove pan from oven and transfer ramekins to rack. Sift confectioners' sugar over, then transfer ramekins to dessert plates. With 2 forks, pull open center of each soufflé and pour some crème anglaise into opening. Serve immediately.

How would you rate Grand Marnier Soufflés?

Leave a Review

Reviews (3)

not sure where the first 1/4 cup of sugar goes since its not listed in the preparation

Ridgefield, CT

I never made a souffle before, and these came out beautifully! They were delicious. The only changes I made were to use 10 0z souffle cups, and to increase the amount of the simple syrup in the soaking liquid. I believe the video was really helpful and gave me confidence with the recipe.

Clarence, NY

Worked out perfectly. But I had enough leftover batter for two more souffles. The video tutorial helped explain a few of the finer points of souffle making.

Ottawa, Canada

Grand Marnier

For over 150 years, Grand Marnier has been an icon in the world of spirits – a unique and enticing blend of the highest quality Cognac and wild bigaradia oranges.  The distinctive taste brings flavors of tropical oranges and a fresh floral aroma while delivering a smooth, complex finish. (1 Liter)