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Baked Orange Souffle

 Baked Orange Souffle
This souffle with a distinctive orange flavor makes a light ending to any meal.—Taste of Home Test Kitchen, Greendale, Wisconsin
6-8 ServingsPrep: 50 min. Bake: 25 min.


  • 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 McCormick® Pure Orange Extract
  • 1/8 teaspoon cream of tartar


  • 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

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Baked Orange Souffle (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 168 calories, 7 g fat (3 g saturated fat), 119 mg cholesterol, 154 mg sodium, 21 g carbohydrate, trace fiber, 5 g protein.