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Orange Soufflé

Orange Souffle


  • 1 cup whole milk
  • 4 large eggs, separated
  • 1/2 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons orange zest
  • 1/3 cup orange juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar


  1. Heat oven to 350 degrees F.
  2. Spray 6 individual (6-ounce) soufflé dishes with canola oil and dust with sugar. Set aside.
  3. In a heavy saucepan bring milk just to a simmer and remove from heat.
  4. Beat together egg yolks, sugar and vanilla with an electric mixer until thick and lemon yellow in color (3-4 minutes). Slowly add in cornstarch until fully incorporated. Add hot milk slowly, mixing until smooth.
  5. Pour custard mixture back into saucepan and cook on high, stirring constantly for approximately 2 minutes until very thick. Whisk in orange zest and orange juice.
  6. Cover and refrigerate for about 20 minutes or until cool.
  7. In a clean mixing bowl, beat egg whites and salt until light and foamy. Add cream of tartar and beat until soft white firm peaks form (this can take up to 5 minutes with an electric mixer).
  8. Transfer cooled custard to large clean bowl. Lightly fold custard into egg white mixture until fully incorporated. Make sure to not over-mix or soufflé will fall.
  9. Scoop mixture into prepared soufflé cups.
  10. Bake on baking sheet for 30-40 minutes until soufflé has risen 1-2 inches and is nicely golden brown.
  11. Serve immediately.

Makes 6 servings

Can be topped with whipped cream and candied orange peel.

Recipe and photo credit: Florida Department of Citrus

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