Orange Souffle

From: [email protected] (Stephanie da Silva)

Date: Thu, 2 Sep 1993 11:19:31 GMT

tablespoons butter

/4 cup all-purpose flour

dash salt

/3 cup milk

teaspoon finely shredded orange peel

/3 cup orange juice

egg yolks

egg whites

/4 cup sugar

Orange Sauce

Attach a buttered and sugared foil collar to a 2 quart souffle dish; set

aside.

In a small saucepan melt the 3 tablespoons butter. Stir in flour and salt.

Add milk; cook and stir till thickened and bubbly. Remove from heat; stir

in orange peel and juice. In a small mixer bowl beat egg yolks about 5

minutes or until thick and lemon colored. Gradually stir orange mixture

into beaten egg yolks. Wash beaters thoroughly.

In a large mixer bowl beat the egg whites to soft peaks. Gradually add

sugar, beating to stiff peaks. Fold orange mixture into egg whites. Turn

into ungreased souffle dish. Bake in a 325F oven for 60 to 65 minutes or

till a knife inserted near center comes out clean. Serve immmediately

with Orange Sauce. Makes 8 servings.

Orange Sauce: In a medium saucepan combine 1/2 cup sugar, 2 tablespoons

cornstarch, and a dash salt. Stir in 1 1/2 cups orange juice. Cook and

stir till thickened and bubbly. Cook 2 minutes more. Remove from heat;

stir in 1 tablespoon butter. Serve warm. Makes 1 3/4 cups.

amyl

http://www.cs.cmu.edu/~mjw/recipes/souffle/sweet/orange-souf.html [12/17/1999 12:00:14 PM]

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