By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
169 cal · 30 min
Whisky Seville Marmalade Soufflé
Recipe GLPRd43aff928d8aff
An elegant, light-textured soufflé infused with the rich, bittersweet notes of Whisky Seville marmalade. This classic French-inspired dessert features a delicate custard base enriched with egg yolks and folded egg whites, creating an airy, cloud-like interior with a subtle citrus and whisky warmth. Perfect as an impressive dinner party starter or sophisticated dessert course.
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Ingredients
1½ tablespoons plain flour, sifted
50g sugar
225ml whole milk
1 egg yolk
2 large eggs, separated
2 tablespoons Whisky Seville marmalade
Directions
Preheat your oven to 375°F (190°C). Lightly butter four individual ramekins and dust the insides with a small amount of sugar, tilting to coat evenly.
In a small saucepan over medium heat, warm the milk without boiling. In a separate bowl, whisk together the sifted flour and 25g of the sugar until well combined.
Slowly pour the warm milk into the flour-sugar mixture, whisking constantly to avoid lumps. Pour the mixture back into the saucepan and stir over medium heat until thickened and smooth, about 2–3 minutes. Remove from heat and let cool slightly.
Stir the Whisky Seville marmalade into the cooled custard base until fully incorporated. Allow the mixture to cool to lukewarm, then whisk in the 1 egg yolk and the 2 egg yolks from the separated eggs, beating well to combine.
In a clean, dry bowl, beat the 2 egg whites with the remaining 25g sugar until stiff peaks form, ensuring no trace of yolk remains in the whites.
Gently fold the beaten egg whites into the marmalade custard in two additions, using a silicone spatula and working carefully to retain the airiness of the whites while achieving an even consistency.
Divide the soufflé mixture evenly among the prepared ramekins, filling each about three-quarters full. Place the ramekins on a baking sheet and transfer to the preheated oven.
Bake for 15–18 minutes, until the soufflés have risen above the rim and are golden brown on top, but still have a slight jiggle in the center (they will continue to cook slightly as they cool). Serve immediately while they are hot and airy.
Comments
This soufflé demands real attention and timing: the stated 30 minutes ignores the 15 minutes of careful whipping and folding needed before the oven, plus you cannot leave it unattended once baked. All ingredients are basic pantry staples available at any Charlotte chain, but Seville marmalade (specifically the bitter English kind, not orange jam) requires a careful shopping eye—Harris Teeter's specialty section or an ethnic grocer will have it, though standard supermarket marmalade works in a pinch and costs under $4. The dish is elegant and split three ways costs roughly $2 to $3 per serving, but it's a same-night affair with zero leftovers: soufflés collapse within minutes of leaving the oven, so this is a dinner-party showpiece for people who enjoy precision, not a forgiving weeknight meal. If you like technique-forward desserts and can commit to the sequence, it delivers theater and flavor for the work.
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