- 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
- Preheat oven to 350 degrees F.
- 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.
- Serve immediately.
Makes 6 servings
Cook's Note: Can be topped with whipped cream and candied orange peel.
Reprinted with permission from
Florida Department of Citrus.