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Saturday, April 14, 2007

Super Easy Orange Souffle

The Altitude Adjustment Section
Why do soufflés freak people out? Because they can fail. But this recipe can’t, because Susan Purdy worked it out. Here is a super easy Orange soufflé recipe to try. Check it out.

1/4 cup granulated sugar, plus 2 tablespoons for the soufflé dish
3 1/2 tablespoons cornstarch
3/4 cup whole milk
4 room temp eggs, separated
1/4 cup frozen O.J. concentrate, thawed
1 1/2 teaspoons orange extract
1/2 teaspoon vanilla
1 tablespoon orange zest
2 tablespoons orange marmalade
8 room temp egg whites in total
3/4 teaspoon cream of tartar
Pinch salt
3/4 sup superfine sugar

First you make the orange base. In a small heavy bottomed saucepan, whisk the 1/4 cup granulated sugar, the cornstarch and the milk. Set over medium heat and keep mixing till it reaches the bubbling boil. Now raise flame a little, keep whisking, and boil hard for 60 seconds. The mixture should become thick and gluey. Remove from heat and whisk in 4 egg yolks, O.J. concentrate, extracts, grated zest, and marmalade. Transfer to bowl and let cool. This is your base and can be made ahead of time. To avoid a skin you can run a piece of cold butter over the surface. Cool to room temp before using.

Now preheat your oven to 400 and position the racks so they don’t hit the tall soufflés to come. Butter your 2-quart ramekin and then dust it with2 tablespoons remaining sugar. Get a kettle of water going on the stove because you will need boiling water for the water bath. When the water boils pour it into a roasting pan big enough to hold soufflé dish. Fill it 3/4 inch full. Now do the egg whites. Place 8 egg whites, cream of tartar, and salt in the bowl of an electric mixer mix till foamy, then increase speed and sprinkle in super fine sugar. Remember whip till soft droopy peaks only. Like a Hershey’s kiss! Now fold 1 cup of whites into orange base, then fold the rest in gently. Scoop mixture into prepared mold and place in roasting pan. You can add a little more hot water. It should come 1/3 up the mold. Now turn oven down to 375 and bake for 30-32 minutes till it is well-risen and golden brown. An instant read thermometer should read 155-160 internal temp. Sift confectioners sugar on the top and serve immediately.

You can make it even more intense by topping it with a Grand Marnier sauce!

Ingredients for sauce
1/2 cup orange marmalade
1/4 cup O.J.
4 tablespoons Grand Marnier

Just melt the juice and marmalade in a small saucepan. Remove from the heat and stir in liquor. Serve warm.