Outrageous Orange Souffle Recipe

How to make it

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• Note: you can bake this at two different oven temperatures...
• If you want a soufflé that is evenly moist, then bake it at 325 for 50-60 minutes.
• If you want a soufflé that has a thicker crust and a soft moist interior, then the quick baking method is for you: bake your soufflé at 425 for 25 minutes.
• The above baking techniques work for all fruit soufflés that I post.
• In a saucepan on top of stove on medium low heat, combine flour, sugar, salt and stir in orange juice a little at a time.
• Cook stirring constantly until the entire mixture is smooth and thick.
• Beat egg yolks under mixer until thick and yellow. Gently fold into cooked mixture and allow to cool on counter.
• While that is cooling, add orange zest, pure extracts and stir.
• Wash out your mixing bowl really well and beat egg whites until stiff but not dry. Add cream of tartar and mix it in.
• Fold one half of the beaten egg whites into the cooled down cooked mixture to lighten up the 'batter', then add remaining egg whites and gently fold in.
• Pour into un-greased casserole dish and put into preheated oven at your chosen temperature.
• Try not to peak as this can upset the soufflé from rising. Let it do its thing.
• Once baked, bring to table at once and serve it up with a soft dollop of whipped cream - to go extra fancy, add a little of cointreau (orange flavored liquor to your homemade whipped cream as flavoring) and add a fresh spring of mint on the serving for that "Martha look".
• And as mentioned above in the description, you can do all the preparing, and throw your soufflé into the oven when you are sitting down to eat your dinner. By the time you have finished dinner and you are making coffee, your dessert will be ready to eat!