Special equipment:
4 small ramekins

Ingredients:
4 tbsp unsalted butter, melted
¼ cup sugar, plus extra for dusting
¼ cup all-purpose flour
1¼ cups milk
finely grated zest of 2 oranges
2 tbsp orange juice
3 eggs, separated, plus 1 egg white,
at room temperature
confectioner’s sugar

Method:
1 Place a baking sheet in the oven. Preheat to 400°F (200°C). Grease the ramekins.

2 Dust the insides of the buttered ramekins with sugar, making sure there are no gaps.

3 Add the flour to the butter and cook over low heat for 1 minute. Remove from the heat.

4 Add the milk, whisking to achieve a smooth sauce. Heat and stir, slowly bringing to a boil.

5 Simmer for 1–2 minutes, then remove from the heat and add the orange zest and juice.

6 Stir in all but 1 teaspoon of the sugar, stirring until all the sugar has dissolved.

7 When the mixture has cooled slightly, add the egg yolks to the sauce, beating in well.

8 Whisk the egg whites to medium peaks and beat in the remaining teaspoon of sugar.

9 Thoroughly mix 1 tablespoon of the egg whites into the sauce mixture to loosen it.

10 Now fold in the rest of the egg whites very gently, until all the ingredients are well mixed.

11 Pour the mixture into the ramekins so that it sits just above the rim of each ramekin.

12 Run a finger around the edge of the mix, for a “top hat” effect to help them rise straight.

13 Place on the hot baking sheet and bake for 12–15 minutes, or until the soufflés are golden and risen, but still a little runny in the center. Dust with a little confectioner’s sugar and serve immediately.

Orange Souffles Recipe