Individual Orange Souffles Recipes

Steps:

• Preheat the oven to 400 degrees. Position a rack so the souffle will sit in the middle of the oven. Spread the 1/2 tablespoon of butter evenly inside a 6-cup souffle dish (6 1/2-inches round x 3 1/2-inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the sugar evenly. Lightly tap out the excess and set aside.
• Melt the 2 tablespoons of butter in a 9-inch round enamel pot, such as Le Creuset, over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the milk and 1/4 cup granulated sugar and cook for 1 minute, whisking constantly. Off the heat, cool for 1 minute and whisk in first the egg yolks and then the orange liqueur, vanilla, and orange zest and set aside.
• Put the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until they are doubled in volume and frothy. With the mixer running, slowly add the 1/4 cup of granulated sugar and beat until the egg whites form soft, very creamy (not firm!) peaks. Whisk 1/4 of the egg white mixture into the egg yolk mixture, then add all the egg whites and fold them carefully but thoroughly with a rubber spatula into the base.
• Pour the mixture into the prepared souffle dish, not filling it more than 1 1/4 inches from the top of the dish (there may be extra mixture). Put your finger 1 inch down into the edge of the souffle mixture and run it all the way around, making sure you don't rub off the butter and sugar inside the dish. Place in the middle of the oven and immediately turn the temperature down to 375 degrees. Bake for 30 to 35 minutes, until the souffle is puffed and browned on top. Don't peek!!
• Sift a light dusting of the confectioners' sugar on top and serve immediately.

Steps:

• Remove tops from oranges, scoop out flesh, mix cornstarch with 1/4 cup orange juice. Add to remaining juice and bring to boil, stirring constantly, add rind, sugar, marmalade and butter, continuing to stir until thickened and smooth. Remove from heat, and gradually beat in egg yolks. Beat egg whites until stiff and fold into yolk mixture. Fill orange shells 2/3 full with mixture and place on baking sheet.
• Bake 400F for 10-15 minutes until puffed and golden, sprinkle with icing sugar after removing from oven, serve immediately.
• N.B. Mixture can be halved to serve only 4. Enjoy

Steps:

• Remove tops from oranges; scoop out flesh from base without piercing skin. Mix cornstarch with 1/4 cup (50 mL) orange juice. Add to remaining juice and bring to boil, stirring constantly. Add rind, sugar, marmalade and butter, continuing to stir until thickened and smooth. Remove from heat and gradually beat in egg yolks. Beat egg whites until stiff and fold into yolk mixture. Fill orange shells 2/3 full with mixture and place on baking sheet or muffin tin. Bake in 400ºF (200ºC) oven for 10 to 15 minutes or until puffed and golden. Sprinkle with icing sugar after removing from oven and serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.

Steps:

• Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
• Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.

Steps:

• To prepare the base, heat the orange juice to lukewarm in a heavy saucepan.
• Whisk the egg yolks with 3 ounces (90 grams) of the sugar in a large mixing bowl. Whisk in the flour and warm orange juice, then return the mixture to the saucepan.
• Cook over medium-low heat, stirring constantly, until the custard is thick. Do not allow it to boil. Remove from the heat.
• Stir in the chocolate until completely melted. Stir in the liqueur. Cover this base mixture with plastic wrap to prevent a skin from forming. Hold for use at room temperature. (Unused base can be kept overnight in the refrigerator; it should be brought to room temperature before mixing with the egg whites.).
• To prepare the soufflés, brush 4-fluid-ounce (120-milliliter) sized ramekins with melted butter and dust with granulated sugar.
• Preheat the oven to 425°F (220°C). Place a sheet pan in the oven, onto which you will place the soufflés for baking. (This makes it easier to remove the hot soufflé cups from the oven.).
• Whip the egg whites to stiff peaks with the remaining 1 ounce (30 grams) of sugar. Fold the whites into the chocolate base and spoon the mixture into the prepared ramekins. The ramekins should be filled to within 1/4 inch (6 millimeters) of the rim.
• Smooth the top of each soufflé with a spatula and bake immediately.
• The soufflés are done when well risen and golden brown on top and the edges appear dry, approximately 12 minutes. Do not touch a soufflé to test doneness.
• Sprinkle the soufflés with powdered sugar if desired and serve immediately.