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Photo: Beth Galton Photo by: Photo: Beth Galton

Orange Souffle

Real Simple FEBRUARY 2002

  • Yield: Makes 2 servings


  • 3 tablespoons butter
  • 3 tablespoons sugar
  • 2 teaspoons flour
  • 1/4 cup milk
  • 2 tablespoons orange liqueur, such as Grand Marnier
  • 1 tablespoon grated orange zest
  • 2 egg yolks
  • 2 egg whites
  • Pinch salt
  • Pinch cream of tartar
  • Custard Sauce


Heat oven to 375° F. Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. Coat with 1 tablespoon sugar, then tap out the excess. Set aside.

Melt the remaining butter in a large saucepan over medium heat and whisk in the flour. Blend in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat. Blend in the liqueur and zest. Whisk in the egg yolks one at a time. Set aside. (Recipe can be made to this point up to 1 day ahead. Cover and refrigerate.)

Beat the egg whites, salt, cream of tartar, and remaining 2 tablespoons of sugar until stiff (but not dry) peaks form. Pour the sauce into the whites; gently fold together. Spoon into ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately with Custard Sauce.

Nutritional Information

Amount per serving
  • Calcium: 72mg
  • Calories: 378
  • Calories from fat: 1%
  • Carbohydrate: 30g
  • Cholesterol: 260mg
  • Fat: 23g
  • Fiber: 0g
  • Iron: 1mg
  • Protein: 8mg
  • Saturated fat: 13g
  • Sodium: 155mg

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Orange Souffle Recipe