St. Francis Winery & Vineyards

CULINARY : Desserts : Classic Orange Soufflé

Classic Orange Soufflé

Pairs With:

¾ stick (6 tablespoons) unsalted butter plus butter for ramekins
1 cup sugar plus sugar for ramekins
¼ cup all-purpose flour plus 2 teaspoons
1 cup milk
7 egg yolks
¼ teaspoon vanilla
1/8 teaspoon grated orange zest
2 tablespoons Grand Marnier
8 egg whites


Preheat oven to 400°F. Generously butter eight 1-cup ramekins and coat with sugar, knocking out excess sugar. In a 1 ½-quart heavy saucepan melt 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux while whisking for 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk yolks, vanilla, zest, and a pinch salt, with the milk mixture and Grand Marnier until smooth. In a large bowl beat egg whites with an electric mixer until they hold soft peaks. Slowly beat in 1 cup sugar until meringue holds stiff peaks. Whisk about ¼ meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly. Spoon batter into ramekins, filling them just to the rim. Arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden. Remove pan from oven and transfer ramekins to dessert plates. Serve immediately.


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