Navel Orange Souffl
Delight your senses with the airy elegance of Navel Orange Soufflé, a show-stopping dessert that captures the vibrant essence of freshly squeezed orange juice and zesty citrus aroma. This recipe combines silky orange-infused custard with fluffy, beaten egg whites to create a perfectly risen soufflé that’s golden on the outside and irresistibly light on the inside. With hints of navel orange zest and a touch of sweetness, this treat strikes the ideal balance of flavor and texture, making it both refreshing and indulgent. Perfectly portioned in individual ramekins and finished with a delicate dusting of confectioners' sugar, this citrus-forward dessert is a must-make for special occasions or when you’re looking to impress with minimal effort. Ready in just 40 minutes, this soufflé is not only a feast for the eyes but also a celebration of fresh, seasonal ingredients—an absolute citrus lover's dream!
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Ingredients
- 3 Navel oranges
- 100 grams Granulated sugar
- 15 grams Cornstarch
- 250 milliliters Whole milk
- 4 Egg yolks
- 5 Egg whites
- 1 teaspoon Cream of tartar
- 15 grams Butter (unsalted, softened)
- 10 grams Confectioners' sugar (for dusting)
Directions
Step 1
Preheat your oven to 375°F (190°C) and butter the inside of four individual ramekins. Dust each ramekin with a light coating of granulated sugar, ensuring the entire interior is evenly coated, then tap out any excess.
Step 2
Grate the zest of two navel oranges and juice all three to extract approximately 150 milliliters of fresh orange juice. Set the zest and juice aside.
Step 3
In a small saucepan, whisk together the granulated sugar and cornstarch. Gradually add the milk while whisking to create a smooth mixture. Place the saucepan on medium heat and cook while stirring constantly until the mixture thickens to a custard-like consistency. This should take 3-5 minutes.
Step 4
Remove the saucepan from heat and whisk in the orange zest, orange juice, and egg yolks. Transfer the mixture to a large mixing bowl and let it cool to room temperature.
Step 5
In a separate clean mixing bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed. Gradually increase the speed, beating until stiff peaks form.
Step 6
Gently fold one-third of the beaten egg whites into the orange custard to lighten it. Then carefully fold in the remaining egg whites, being cautious not to deflate the mixture.
Step 7
Divide the soufflé mixture evenly among the prepared ramekins. Use a knife to level off the tops, then gently run your thumb around the inside rim of each ramekin to create a clean edge. This helps the soufflés rise evenly.
Step 8
Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and are golden brown on top.
Step 9
Dust the soufflés with confectioners' sugar and serve immediately to enjoy their delicate texture and vibrant orange flavor.
Nutrition Facts
| Serving size | 1053.8 grams (1053.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1263 |
| Total Fat 39.00g | 50% |
| Saturated Fat 18.90g | 95% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 802mg | 267% |
| Sodium 408mg | 18% |
| Total Carbohydrate 196.60g | 71% |
| Dietary Fiber 9.40g | 34% |
| Total Sugars 160.00g | |
| Protein 40.90g | 82% |
| Vitamin D 196IU | 981% |
| Calcium 604mg | 46% |
| Iron 3mg | 14% |
| Potassium 1924mg | 41% |
Source of Calories