Orange Soufflé

Orange Souffle
Beth Galton

Serves 2
preparation
15
minutes
cooking
45
minutes

Ingredients

3
tablespoons
butter
3
tablespoons
sugar
2
teaspoons
flour
1/4
cup
milk
2
tablespoons
orange liqueur, such as Grand Marnier
1
tablespoon
grated orange zest
2
egg yolks
2
egg whites
pinch salt
pinch cream of tartar

Directions

  1. Heat oven to 375° F. Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. Coat with 1 tablespoon sugar, then tap out the excess. Set aside.
  2. Melt the remaining butter in a large saucepan over medium heat and whisk in the flour. Blend in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat. Blend in the liqueur and zest. Whisk in the egg yolks one at a time. Set aside. (Recipe can be made to this point up to 1 day ahead. Cover and refrigerate.)
  3. Beat the egg whites, salt, cream of tartar, and remaining 2 tablespoons of sugar until stiff (but not dry) peaks form. Pour the sauce into the whites; gently fold together. Spoon into ramekins.
  4. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones.
  5. Serve immediately with Custard Sauce: poke a small hole in the crust of the souffle and pour sauce inside.

 

Jane Kirby
January 2002

Nutritional Information

  • Per Serving
  • Calories 378
  • Calcium 72 mg
  • Carbohydrate 30 g
  • Cholesterol 260 mg
  • Fat 23 g
  • Fiber 0 g
  • Iron 1 mg
  • Protein 8 mg
  • Sat Fat 13 g
  • Sodium 155 mg
What does this mean? See Nutrition 101.