Sunshine Souffle
Brighten up your dessert repertoire with this irresistible Sunshine Soufflé, a light and airy treat bursting with vibrant citrus flavor. This recipe features fresh orange juice and zest, creating a delicately tangy and aromatic base that pairs beautifully with the soufflé’s pillowy texture. Expertly whipped egg whites give it a stunning rise, while a dusting of powdered sugar adds a touch of elegance. Perfect for impressing guests or indulging in a luxurious treat, this soufflé is cooked to golden perfection in under 30 minutes. Serve it warm straight from the oven to experience its signature fluff and charm. Whether you're seeking a show-stopping dessert or a citrus-infused pick-me-up, Sunshine Soufflé is the ultimate choice for sunny, flavorful indulgence.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 4 units egg yolks
- 4 units egg whites
- 1/4 cup fresh orange juice
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 375°F (190°C). Grease four 8-ounce ramekins with 1 tablespoon of the unsalted butter and coat them evenly with granulated sugar. Tap out the excess sugar and place the ramekins on a baking sheet.
In a small saucepan over medium heat, melt the remaining tablespoon of unsalted butter, then stir in the flour. Whisk for 1 minute until a paste forms.
Gradually add the milk, whisking constantly to avoid lumps, and cook until the mixture thickens, about 2-3 minutes.
Remove the saucepan from heat and let the mixture cool slightly. Whisk in the egg yolks, one at a time, followed by the orange juice, orange zest, and vanilla extract. Set aside.
In a clean, dry mixing bowl, use an electric mixer to beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat, until stiff peaks form.
Gently fold one-third of the beaten egg whites into the orange mixture to lighten it. Then, carefully fold in the remaining egg whites, being cautious not to deflate the mixture.
Divide the soufflé batter evenly among the prepared ramekins, filling each about three-fourths full. Smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the soufflés have risen and the tops are golden. Avoid opening the oven door during baking to prevent the soufflés from collapsing.
Remove from the oven and dust lightly with powdered sugar. Serve immediately for maximum fluffiness and visual appeal.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 67.6 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 221 mg | 5% | |
*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.
