Orange Souffle


Orange Souffle

Cool souffle with orange flavour
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Prep Time 40 minutes
Total Time 40 minutes
Cuisine American
Servings 1 people


  • 2 cups Whole milk
  • 1/4 lb Butter
  • 1/2 cup Flour
  • 1 cup Sugar
  • 1/4 cup Orange juice concentrate
  • 1/4 cup Orange juice
  • Vanilla extract A dash
  • Salt A pinch
  • 1/2 oz Lemon zest about 1 tbsp
  • 1/2 oz Orange zest about 1 tbsp
  • 8 nos Egg yolks beaten to the ribbon stage
  • 1 oz Orange liqueur Recommended: Grand Marnier
  • 1 cup Egg white


  • 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.
  • Switch off 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 and salt.
  • Bring to a boil and 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.
  • Combine them both, whisking thoroughly.
  • Cover and set it aside.
  • Allow it to 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, for about 12 - 15 mins.
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