Orange Soufflé

Orange Souffle
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Serves 2| Hands-On Time: | Total Time:

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
  • egg yolks
  • 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.
By February, 2002

Nutritional Information

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

Quick Tip

Organic food label
Buy organic: The grains that dairy cows eat can be treated with chemicals, which have a residual presence in milk and dairy products.

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