Orange Souffle

Name: Orange Souffle
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

10 ingredients

3 steps

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

Directions

1

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.
2

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.)
3

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 souffle, 20 minutes for two smaller ones. Serve immediately with Custard Sauce.