Orange souffle #2

Yield: 8 Servings

Measure Ingredient
3 tablespoons Butter
¼ cup All-purpose flour
1 dash Salt
⅔ cup Milk
1 teaspoon Finely shredded orange peel
⅓ cup Orange juice
4 \N Egg yolks
4 \N Egg whites
¼ cup Sugar
½ cup Sugar
2 tablespoons Cornstarch
1 dash Salt
1½ cup Orange juice
1 tablespoon Butter


From: arielle@... (Stephanie da Silva) Date: Thu, 2 Sep 1993 11:19:31 GMT Attach a buttered and sugared foil collar to a 2 quart souffle dish; set aside.

In a small saucepan melt the 3 tablespoons butter. Stir in flour and salt.

Add milk; cook and stir till thickened and bubbly. Remove from heat; stir in orange peel and juice. In a small mixer bowl beat egg yolks about 5 minutes or until thick and lemon colored. Gradually stir orange mixture into beaten egg yolks. Wash beaters thoroughly.

In a large mixer bowl beat the egg whites to soft peaks. Gradually add sugar, beating to stiff peaks. Fold orange mixture into egg whites. Turn into ungreased souffle dish. Bake in a 325F oven for 60 to 65 minutes or till a knife inserted near center comes out clean. Serve immmediately with Orange Sauce. Makes 8 servings. Orange Sauce: In a medium saucepan combine ½ cup sugar, 2 tablespoons cornstarch, and a dash salt. Stir in 1½ cups orange juice. Cook and stir till thickened and bubbly. Cook 2 minutes more. Remove from heat; stir in 1 tablespoon butter. Serve warm. Makes 1 ¾ cups.



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