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Orange Soufflé


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Member since 2014

Serves 2 | Prep Time 15m | Cook Time 45m

Ingredients

3 tablespoons butter
3 tablespoons sugar
2 teaspoons flour
1/4 cup milk
2 tablespoons orange liqueur, such as Grand Marnier
1 tablespoon grated orange zest
2 egg yolks
2 egg whites
pinch salt
pinch cream of tartar


Heat oven to 375° F. Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. Coat with 1 tablespoon sugar, then tap out the excess. Set aside.


Melt the remaining butter in a large saucepan over medium heat and whisk in the flour. Blend in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat. Blend in the liqueur and zest. Whisk in the egg yolks one at a time. Set aside. (Recipe can be made to this point up to 1 day ahead. Cover and refrigerate.)


Beat the egg whites, salt, cream of tartar, and remaining 2 tablespoons of sugar until stiff (but not dry) peaks form. Pour the sauce into the whites; gently fold together. Spoon into ramekins.


Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones.


Serve immediately with Custard Sauce: poke a small hole in the crust of the souffle and pour sauce inside.


Pairs Well With


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