2000s Recipes + Menus
Orange Soufflé
Serves6
- Active time:20 min
- Start to finish:40 min
November 2003
To make our soufflé fail-safe, we bake it in a pie plate to ensure a quick, even rise.
- 1 cup whole milk
- 1/4 cup plus 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons finely grated fresh orange zest
- 1 tablespoon unsalted butter
- 1 tablespoon fresh orange juice
- 1 tablespoon Grand Marnier or other orange liqueur
- 4 large eggs, separated
- 1/4 teaspoon salt
- Confectioners sugar for dusting
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Put oven rack in middle position and preheat oven to 400°F. Butter a 9 1/2-inch deep-dish glass pie plate.
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Bring milk, 1/4 cup granulated sugar, cornstarch, and zest to a boil over moderate heat in a 2-quart heavy saucepan, whisking constantly. Boil, whisking, 1 minute. Remove from heat and whisk in butter, juice, and liqueur until butter is melted, then whisk in yolks until blended.
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Beat whites with salt in a large bowl using an electric mixer at medium speed until they just hold soft peaks. Add remaining 3 tablespoons granulated sugar a little at a time, beating, then beat until whites just hold stiff peaks.
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Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spread in pie plate with a rubber spatula and bake until puffed and golden, 16 to 18 minutes. Dust with confectioners sugar and serve immediately.
- Keywords
- ruth cousineau,
- dessert,
- quick kitchen,
- fruit,
- eggs
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