Soufflé à l'Orange

From Mimi: Give me an orange, eggs, and sugar, and I can whip up a soufflé in minutes. That's why I love this particular soufflé. So easy. So quick. So delicious. I use triple sec in this recipe, but you could use any of your favorite orange-flavored liqueurs.

  • 1 teaspoon butter, for ramekins
  • 1 teaspoon sugar, for ramekins
  • 1 orange for 1 teaspoon orange zest and 2 tablespoons orange juice
  • 1 egg yolk
  • 2 egg whites
  • 2 tablespoons + 2 teaspoons sugar, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon triple sec
  • powdered sugar
  1. Preheat the oven to 400 degrees (F).

  2. Brush 2 (4-ounce) ramekins or 1 (8-ounce ramekin with 1 teaspoon soft butter, then coat with 1/2 teaspoon sugar each or 1 teaspoon for the larger ramekin. Pour out extra sugar. Set ramekins aside.

  3. Using a grater, grate the zest from the rind of an orange and reserve. 

  4. Separate the 2 eggs and toss out one of the yolks so you have 1 egg yolk in a bowl and 2 egg whites in another bowl. Whisk the egg yolk with 2 tablespoons sugar and the cornstarch until smooth. Whisk in the 2 tablespoons orange juice.

  5. Place the mixture in a saucepan and heat over medium heat, stirring constantly until it thickens, about 2 minutes. Remove from heat and add the orange zest and triple sec. Let this mixture cool.

  6. Meanwhile, in a small bowl, whisk the egg whites until they form soft peaks. Gradually add 2 teaspoons sugar and keep whisking until they form stiff peaks. Fold the egg whites into the orange mixture and then pour the mixture into the prepared ramekin(s). 

  7. Bake small ramekins for 15 - 17 minutes or bake the larger ramekin for 20 - 22 minutes, until soufflés are golden on top. 

  8. Remove from the oven and sprinkle with powdered sugar. Serve immediately.