Cara Cara Orange Souffle

Cara Cara Orange Souffle
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Light and luscious, sweet pink fleshed Cara Cara oranges add decadent flavor to the light, fluffy texture of a soufflé. Top it with a sweet sauce made with Grand Marnier, and it makes an elegant addition to your Sunday brunch, or lunchtime treat.
Cara Cara Orange Souffle
Print Recipe
Light and luscious, sweet pink fleshed Cara Cara oranges add decadent flavor to the light, fluffy texture of a soufflé. Top it with a sweet sauce made with Grand Marnier, and it makes an elegant addition to your Sunday brunch, or lunchtime treat.
Ingredients
Soufflé:
Sauce:
Servings:
Instructions
Soufflé:
  1. Preheat oven to 375°F.
  2. Butter a 1 1/2-quart soufflé dish, or four individual ramekins, and sprinkle with 1 tablespoon of the sugar.
  3. Beat the egg yolks until thick and yellow. Add the zest of 1 Cara Cara orange and 1/4 cup sugar.
  4. Measure the flour into a saucepan, and then add the milk slowly, whisking as you do until thoroughly blended.
  5. Blend in the egg yolk mixture, stirring as you do.
  6. Continue to stir over a medium setting until the mixture comes to a boil and thickens.
  7. Stir in the orange juice, and remove from heat.
  8. In a bowl, add the egg whites and cream of tartar, along with a dash of salt. Beat with whisk or mixer until soft peaks form.
  9. Continue to beat as you add 2 tablespoons sugar. The whites should be stiff.
  10. Fold the egg white mixture into the custard gradually, a quarter or a third at a time.
  11. Transfer to the prepared soufflé dish.
  12. Bake for 40 minutes. The soufflé should be puffy and set.
Sauce:
  1. Add the chopped Cara Cara orange, zest, marmalade, and Grand Marnier to a small saucepan over a medium-low setting.
  2. Heat until just boiling, stirring as you do. Remove from heat, and allow to cool a few minutes before spooning over the soufflé.
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