ORANGE SOUFFLE
Steps:
- Preheat oven to 375 degrees F.
- Scald the milk and set aside.
- In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux. Off of the heat, whisk some of the scalded milk into the roux, slowly incorporating all of the milk. Return the roux to a low flame, and whisk in 3/4 cup of sugar, orange juice concentrate, orange juice, vanilla, salt, bring to a boil remove from heat. Stir in the zest and orange liqueur. Carefully add some of the scalded milk mixture to the egg yolk, to balance the temperature, and then combine them both, whisking thoroughly. Cover, set aside, and cool.
- Prepare 6 (12-ounce) souffle cups by buttering them lightly and dusting them with sugar.
- Beat the egg whites to medium stiff peaks, add the remaining sugar, and beat to stiff peaks. Fold the milk and egg mixture into the beaten egg whites. Fill the buttered and sugared souffle cups about 3/4 of the way. Bake, in a water bath, until puffed and golden, about 12 to 15 minutes.
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Katrina B
[email protected]I would give this recipe a 3 out of 5 stars. It was easy to make and the souffle turned out okay. However, I think it could have been better with a few adjustments.
Lisa Reyes
[email protected]This recipe was a complete failure. The souffle didn't rise at all, and it tasted like burnt eggs.
Mahrukh Fatima
[email protected]The souffle didn't turn out as I expected, but it still tasted good. I think I might have used the wrong kind of flour.
Md sujan Miay
[email protected]This souffle was a bit too eggy for my taste, but overall it was a good recipe. I think next time I would use more orange zest.
Jeffery Green
[email protected]This was the best souffle I've ever had! It was so light and airy, and the orange flavor was perfect. I will definitely be making this again and again.
Hossain Mia
[email protected]This souffle is a must-try for any orange lover! The flavor is incredible and the texture is light and fluffy. I will definitely be making this again.
Schaba Matoetoe
[email protected]I would give this recipe a 4 out of 5 stars. It was easy to make and the souffle turned out delicious. However, I think it could have been a bit more flavorful.
mb sonu
[email protected]This recipe was a disaster! The souffle didn't rise at all, and it tasted like scrambled eggs.
Paras 979
[email protected]The souffle didn't rise as much as I expected, but it still tasted good. I think I might have overbeaten the egg whites.
Crocodile teeth Sincerely
[email protected]This souffle was a bit too sweet for my taste, but overall it was a good recipe. I think next time I would use less sugar.
Aliye Roba
[email protected]I wasn't sure how this souffle would turn out, but I was pleasantly surprised. It was light and airy, and the orange flavor was subtle but noticeable. I would definitely make this again.
Clarissa Hawkins
[email protected]This was my first time making a souffle, and I'm so glad I tried this recipe. It was easier than I thought it would be, and the results were amazing. The souffle was light and fluffy, and the orange flavor was divine.
Michael Knight
[email protected]I've made this souffle several times now, and it always turns out perfect. It's a great recipe for special occasions, or even just for a weeknight treat. I highly recommend it!
Nathan Van zyl
[email protected]This souffle was a bit tricky to make, but it was worth the effort. The end result was a stunning and delicious dessert that wowed my guests. I would recommend this recipe to experienced bakers.
Zee Pearl
[email protected]I love the simplicity of this recipe. With just a few ingredients, I was able to create a delicious and impressive dessert. The souffle rose beautifully in the oven, and the orange sauce was the perfect finishing touch.
Sajan Khalol
[email protected]This orange souffle was a delightful treat! The texture was light and fluffy, and the orange flavor was perfectly balanced - not too tart, not too sweet. It was a hit with my family and friends, and I will definitely be making it again.