A soft and airy orange soufflé is today’s sweet proposal. It’s simple to prepare—just follow the recipe steps to the letter, and success is guaranteed. In this case, we’ve used oranges, but with the same ingredients, you can also make lemon or grapefruit soufflé, two interesting alternatives for this type of dessert, perfect for winter. You don’t need too many ingredients to prepare this delicious soufflé, and they’re all commonly found in the kitchen, such...
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Separate the egg yolks from the egg whites. Beat the yolks with the sugar, then add the orange juice and, if desired, some grated orange zest. Finally, incorporate the flour and mix all the ingredients well.
In a saucepan, heat the milk. When it’s warm, remove it from the heat and add it to the previous mixture, stirring well to combine the ingredients. Cook over low heat until the mixture thickens.
Remove the mixture from the heat and add two tablespoons of butter, stirring until fully integrated.
Let the mixture cool. Beat the egg whites until stiff peaks form and gently fold them into the cooled cream mixture. Use soft, folding motions to aerate the mixture and prevent it from deflating.
Pour the mixture into a large baking dish or individual ceramic oven-safe molds that have been greased with butter.
Bake in a preheated oven at 180°C (350°F) until the soufflé doubles in volume and is golden on top.
Remove from the oven, sprinkle with powdered sugar, and serve immediately.
Ensure the egg whites are beaten to stiff peaks for the best rise in the soufflé.
Fold the egg whites gently into the mixture to maintain the airy texture.
Serve the soufflé immediately after baking to enjoy its perfect texture.
You can add grated orange zest for a more intense citrus flavor.
Grease the baking dish or molds thoroughly to prevent sticking.
Can I use other citrus fruits for this soufflé?
Yes, you can substitute oranges with lemons or grapefruits for a different flavor.
How do I prevent the soufflé from deflating?
Fold the egg whites gently into the mixture and avoid opening the oven door while baking.
Can I make this soufflé ahead of time?
Soufflés are best served immediately after baking, as they tend to deflate quickly.
What type of dish should I use for baking?
Use a large baking dish or individual ceramic oven-safe molds greased with butter.
Can I add other flavors to the soufflé?
Yes, you can experiment with vanilla extract or spices like cinnamon for added flavor.
