• 5 egg whites, room temperature
  • 1/2 cup tart orange marmalade
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • Creamy Custard Sauce
  • 3 egg yolks
  • 2 tablespoons sugar
  • 1 cup milk, scalded
  • 2 tablespoons Grand Marnier
  • 3/4 cup heavy cream, whipped
  • Grated rind 1 orange
  • Directions

    Butter top half of double boiler (2½ pints) including inside of lid. Have water boiling in bottom. Beat egg whites very stiff. Soften marmalade with juice; add sugar. Fold into egg whites. Cook over boiling water; do not let water stop boiling. Turn soufflê out in shallow bowl. Serve immediately with sauce. Creamy Custard Sauce Whisk yolks and sugar; add hot milk to eggs. Cook until mixture coats spoon. Cool custard (covered) and add liqueur. Mix into whipped cream. Fold in grated orange rind. More liqueur may be added.

    Serves 4

    Have You Made This?

    Let us know how your recipe turned out

    Buy Tickets What to Do Calendar Shop Restaurant Donate Membership
    Estate Hours

    Open today from 9:00 am – 5:00 pm

    iconDirections & Parking
    buy tickets online & save