Orange Souffles

Oxmoor House
2 servings.


+ Add To Shopping List
Vegetable cooking spray
2 tablespoons sugar, divided
1 tablespoon skim milk
1 teaspoon all-purpose flour
1 egg, separated
1 teaspoon orange extract
1/4 teaspoon grated orange rind
1 1/2 teaspoons sifted powdered sugar, divided
1/8 teaspoon cream of tartar
Orange zest (optional)


Coat 2 (6-ounce) souffle dishes or custard cups with cooking spray. Sprinkle dishes evenly with 1 tablespoon sugar, carefully shaking to coat bottom and sides of each dish; set aside.

Combine 1 tablespoon sugar, milk, and flour in a non-aluminum saucepan, stirring with a wire whisk until blended. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat.

Beat egg yolk until thick and pale. Gradually stir about one-fourth of hot mixture into yolk; add to remaining hot mixture, stirring constantly. Stir in orange extract and orange rind; set aside.

Beat egg white, 1/2 teaspoon powdered sugar, and cream of tartar in a bowl at high speed of an electric mixer until stiff peaks form. Fold egg white mixture into orange mixture. Spoon into prepared dishes. Bake at 375° for 15 minutes or until puffed. Sift remaining 1 teaspoon powdered sugar over souffles. Garnish with orange zest, if desired. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 116
Caloriesfromfat 23 %
Fat 3 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.6 g
Carbohydrate 16.2 g
Fiber 0.0 g
Cholesterol 111 mg
Iron 0.0 mg
Sodium 37 mg
Calcium 0.0 mg