Orange Soufflé

orange-souffle
Photo by Beth Galton
Orange Soufflé 3.2 40 5 1
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  • Serves 2
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 378 calories
    • Fat 23 g
    • Sat Fat 13 g
    • Cholesterol 260 mg
    • Sodium 155 mg
    • Protein 8 mg
    • Carbohydrate 30 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 72 mg

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.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.)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.Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones.Serve immediately with Custard Sauce: poke a small hole in the crust of the souffle and pour sauce inside. 

Ingredients

  1. Check 3 tablespoons butter
  2. Check 3 tablespoons sugar
  3. Check 2 teaspoons flour
  4. Check 1/4 cup milk
  5. Check 2 tablespoons orange liqueur, such as Grand Marnier
  6. Check 1 tablespoon grated orange zest
  7. Check 2 egg yolks
  8. Check 2 egg whites
  9. Check pinch salt
  10. Check 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.

 

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