Orange Soufflé

Yield: 6 servings

Ingredients

• 1 cup whole milk
• 4 large eggs, separated
• 1/2 cup granualted 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

Instructions

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 to 40 minutes until soufflé has risen 1-2 inches and is nicely golden brown.
11. Serve immediately.

Notes

Orange Soufflé can be topped with whipped cream and candied orange peel.

Attribution

Recipe and photo used with permission from: Florida Department of Citrus