50 grams unsalted butter, melted, and something extra to grease
60 grams icing sugar, and something extra to sprinkle
45 grams flour, common
300 milliliters cow's milk
2 oranges, its zest
2 tablespoons orange juice
3 eggs, separated the whites and the yolks, plus 1 clear at room temperature
Preparation
20 mins
0 mins
Low
Place a tray in the oven and preheat to 400ºF (200ºC). Grease 4 molds for souffle.
Sprinkle with a little sugar inside each mold, leaving no clean spaces.
Add flour to butter and cook over low heat for 1 minute. Remove from the heat.
Add the milk, whisking, until you get a smooth sauce. Warm, stirring, to boil.
Boil on low heat for 1 to 2 minutes, remove from the heat and add the peel and orange juice.
Add all the sugar, except 1 teaspoon, and stir until it dissolves well.
When the sauce has cooled a bit, add the yolks and beat well.
Beat the whites until they form soft peaks and add the remaining sugar.
Add a tablespoon of the egg whites to the sauce and mix to loosen the mixture.
Add the rest of the egg whites until all the ingredients are well integrated.
Pour the mixture into the molds, so that it reaches just above the edge.
Pass your finger over the edge of the mixture, so that it rises straight like a "hat glass".
Put the molds on the hot tray and bake for 12 to 15 minutes or until the souffles are golden and have grown, but are still somewhat liquid in the center. Sprinkle a little icing sugar and serve right away.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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