Baked Orange Souffles

Baked Orange Souffles
Servings: 8 Prep 20 mins Bake 375°F 20 mins to 25 mins Cook 3 mins


  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 2 tablespoons granulated sugar for coating plus 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 tablespoons orange liqueur
  • 1 tablespoon grated orange rind
  • 5 large eggs, separated
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • Confectioners sugar (optional)

Make It

1. With 2 tablespoons butter, coat inside of eight 1-cup souffle dishes. Place 2 tablespoons sugar into one dish, coating; shake excess into next dish; continue coating.

2. Heat oven to 375 degrees F. In saucepan, combine flour, 1/4 cup sugar, salt. Gradually whisk in milk. Over high heat, bring to boiling, whisking, until thickened and pulls away from side of pan, 3 minutes. Remove from heat. Stir in remaining 2 tablespoons butter, liqueur and rind. Whisk in yolks, one at a time, whisking 10 seconds after each. Scrape into bowl.

3. In large bowl, beat 7 whites and cream of tartar on high speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form.

4. Fold quarter of whites into yolk mixture. Fold in remaining whites. Spoon about 1 cup mixture into each dish. Run finger around top perimeter, an inch in from sides.

5. Bake at 375 degrees F until tops are browned and puffed, 20 to 25 minutes. Sprinkle with confectioners sugar, if desired.