Grand Marnier Recipe

Preheat the oven to 375°F (190°C). Lightly grease four ramekins with the 3 tablespoons of unsalted butter and dust the insides with the 2 tablespoons of granulated sugar.

Place the prepared ramekins on a baking sheet for easy handling during baking.

In a small saucepan, heat the 0.75 cup of milk over medium heat until just steaming; do not boil.

In a mixing bowl, whisk together the 4 egg yolks, 0.25 cup granulated sugar (base), 2 tablespoons all-purpose flour, 0.5 teaspoon vanilla extract, and 0.125 teaspoon salt until pale and thick.

Slowly whisk the hot milk into the yolk mixture to temper, then return the mixture to the saucepan.

Cook over low heat, whisking constantly, until the custard thickens into a light, spoonable consistency.

Remove from heat and whisk in the Grand Marnier until fully incorporated.

In a clean, dry bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form.

Gradually add the 0.5 cup granulated sugar, continuing to beat until stiff, glossy peaks form.

Gently fold a third of the meringue into the warm custard to lighten, then fold in the remaining meringue until no white streaks remain.

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Bake in the preheated oven for 12–15 minutes, until puffed and lightly golden on top.

Dust with powdered sugar and serve immediately.