Recipe

Outrageous Orange Souffle Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 7 months ago Want to impress them with a fruit soufflé? You can easily make this in a casserole versus in individual dishes. I show you tricks for 2 types of soufflés, this is an easier dessert to make than most people think. So go ahead, impress someone you lo... More Prep:15m Cook:50m Servings:6	Divalisciou
	easy perfect for parties orange fruit souffle

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Fans

bluewatera

midgelet

lunasea

pat2me

Ingredients

1/3 cup flour

1/2 cup white sugar

1/8 teaspoon salt

1 cup orange juice (freshly squeezed certainly the best for fresh flavor)

4 eggs separated (separate when cold, much easier to do when eggs are cold)

1/4 teaspoon cream of tarter to stabilize egg whites

1/2 teaspoon pure vanilla extract

1 teaspoon pure orange extract

1 tablespoon freshly grated orange rind

Well pre-heated oven at 425 with oven rack placed low in oven (not on the lowest, but not in the middle either)

1 UN-greased casserole dish 1-1/2 quarts size

Directions

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!

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Comments

divaliscious 1 year, 7 months ago said:
If you want the recipes for pineapple, lemon or butterscotch-pecan soufflé, let me know and I will post 'em up promptly! They are simple take offs on the above recipe.

pat2me 1 year, 7 months ago said:
Oh, Diva! Absolutely heavenly! I would love to have the other recipes.....all those flavors would be a huge hit with my family!

Great post!

lunasea 1 year, 7 months ago said:
Yes, please do share them all. I'm going to start making a souffle a week...thanks!

And this one looks great....

bluewaterandsand 1 year, 7 months ago said:
Looks wonderful. I haven't made souffle in a long time and it is about time I do, with this recipe!

midgelet 1 year, 7 months ago said:
Wow! looks like a winner!

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