Orange Souffles

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 23%
  • Fat: 3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.6g
  • Carbohydrate: 16.2g
  • Fiber: 0.0g
  • Cholesterol: 111mg
  • Iron: 0.0mg
  • Sodium: 37mg
  • Calcium: 0.0mg


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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