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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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
Dust the soufflés with confectioners' sugar and serve immediately to enjoy their delicate texture and vibrant orange flavor.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 40.1 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 143 mg | 11% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
