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Hot Orange Soufflès

Updated February 23, 2016
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Hot soufflès are not difficult to make, but they do need a little care. This is a basic sweet soufflè, flavored with orange zest.

Freezing Information: Freeze, uncooked, in the ramekins for up to 1 month.

4 servings

Preparation Time20 min

Preparation Time - Text20 mins

Cooking Time12 min

Cooking Time - Text15

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 1 hour

Kid FriendlyYes

OccasionFormal Dinner Party

Recipe Coursedessert

Mealdinner

Moodadventurous

Taste and Texturelight, sweet

Type of Dishdessert

Ingredients

  • 4 tbsp butter
  • 1/3 cup sugar, plus more for the ramekins
  • 1/3 cup all-purpose flour
  • 1¼ cup whole milk
  • Grated zest of 2 oranges
  • 2 tbsp fresh orange juice
  • 3 large eggs, separated, plus 1 large egg white
  • 6 × 7oz (200ml) ramekins

Instructions

Preheat the oven to 400°F (200°C). Place a baking sheet in the oven to preheat.

Melt the butter in a medium saucepan over medium heat. Brush six 7oz (200ml) ramekins with some of the butter. Dust the insides of the ramekins with sugar, making sure there are no gaps.

Whisk the flour into the remaining butter and let bubble over medium heat without browning for about 1 minute. Whisk in the milk and bring to a boil, whisking constantly. Reduce the heat to low and simmer for 2 minutes. Whisk in the orange zest and juice and all but 1 tsp of the sugar.

Remove from the heat and beat in the egg yolks one at a time. Whisk the whites to soft peaks, then beat in the remaining sugar. Stir a dollop of the whites into the saucepan, then fold in the remainder.

Divide among the ramekins. Using a knife, make a shallow circle around the ramekins about ¼ in (6mm) in from the edge. Place on the hot baking sheet and bake for 15 minutes, or until the soufflès have risen but look slightly unset in the center. Serve immediately.

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