50 grams unsalted butter, melted, and a little extra for greasing
60 grams icing sugar, and a little extra for dusting
45 grams flour, common
300 milliliters cow's milk
2 oranges, its zest
2 tablespoons orange juice
3 eggs, separated egg whites and yolks, plus 1 egg white at room temperature
Preparation
20 mins
0 mins
Low
Place a baking tray in the oven and preheat to 400 ºF (200 ºC). Grease 4 souffle molds.
Dust a little sugar inside each mold, leaving no clean spots.
Add the flour to the butter and cook over low heat for 1 minute. Remove from heat.
Add the milk, whisking, until you achieve a smooth sauce. Heat, stirring, to bring to a boil.
Simmer for 1 to 2 minutes, remove from heat and add the orange zest and juice.
Add all the sugar except for 1 teaspoon, and stir until well dissolved.
When the sauce has cooled a bit, add the egg yolks and beat well.
Beat the egg whites until soft peaks form and fold in the remaining sugar.
Add a tablespoon of the egg whites to the sauce and mix to loosen the mixture.
Incorporate the rest of the egg whites until all ingredients are well combined.
Pour the mixture into the molds, filling just above the edge.
Run your finger around the edge of the mixture so it rises straight like a top hat.
Place the molds on the hot tray and bake for 12 to 15 minutes or until the souffles are golden and have risen, but are still slightly liquid in the center. Dust with a little powdered sugar and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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