Spray 6 individual (6-ounce) soufflé dishes with canola oil and dust with sugar.
In a heavy saucepan bring milk just to a simmer and remove from heat.
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.
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.
Cover and refrigerate for about 20 minutes or until cool.
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).
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.
Scoop mixture into prepared soufflé cups.
Bake on baking sheet for 30-40 minutes
until soufflé has risen 1-2 inches and is nicely golden brown.
Makes 6 servings
Cook's Note: Can be topped with whipped cream and candied orange peel.
Recipe and photo credit:
Florida Department of Citrus.