Publisher Photo
Publisher Photo
This souffle with a distinctive orange flavor makes a light ending to any meal.—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
6-8 servings
TOTAL TIME:
Prep: 50 min. Bake: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 50 min. Bake: 25 min.

Ingredients

  • 4 eggs
  • 1 teaspoon plus 2 tablespoons butter, divided
  • 2 tablespoons plus 1/2 cup sugar, divided
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 2 tablespoons grated orange peel
  • 1 to 1-1/4 teaspoons orange extract
  • 1/8 teaspoon cream of tartar

Directions

Separate eggs; let stand at room temperature for 30 minutes. Coat a 1-1/2-qt. souffle dish with 1 teaspoon butter and lightly sprinkle with 2 tablespoons sugar; set aside.
In a small saucepan over medium heat, melt remaining butter. Stir in flour, 1/4 cup sugar and salt until blended. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Transfer to a large bowl; stir in the orange peel, extract and remaining butter.
Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
In a small bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
With a spatula, stir 1 cup of the whites into the orange batter until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
Bake at 400° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 6-8 servings.
Originally published as Baked Orange Souffle in Complete Guide to Baking 2004, p219

Nutritional Facts

1 piece: 168 calories, 7g fat (3g saturated fat), 119mg cholesterol, 154mg sodium, 21g carbohydrate (17g sugars, 0 fiber), 5g protein.

  • 4 eggs
  • 1 teaspoon plus 2 tablespoons butter, divided
  • 2 tablespoons plus 1/2 cup sugar, divided
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 2 tablespoons grated orange peel
  • 1 to 1-1/4 teaspoons orange extract
  • 1/8 teaspoon cream of tartar
  1. Separate eggs; let stand at room temperature for 30 minutes. Coat a 1-1/2-qt. souffle dish with 1 teaspoon butter and lightly sprinkle with 2 tablespoons sugar; set aside.
  2. In a small saucepan over medium heat, melt remaining butter. Stir in flour, 1/4 cup sugar and salt until blended. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Transfer to a large bowl; stir in the orange peel, extract and remaining butter.
  3. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
  4. In a small bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
  5. With a spatula, stir 1 cup of the whites into the orange batter until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
  6. Bake at 400° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 6-8 servings.
Originally published as Baked Orange Souffle in Complete Guide to Baking 2004, p219

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