| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 2 to 3 servings |
Ingredients
- 1/2 tablespoon unsalted butter, at room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup whole milk
- 1/4 cup granulated sugar
- 4 extra-large egg yolks, at room temperature
- 2 tablespoons orange liqueur
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon grated orange zest
- 5 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Pinch kosher salt
- 1/4 cup granulated sugar
- Confectioners’ sugar, for serving
Instructions
- Preheat the oven to 400 degrees. Position a rack so the souffle will sit in the middle of the oven. Spread the 1/2 tablespoon of butter evenly inside a 6-cup souffle dish (6 1/2-inches round x 3 1/2-inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the sugar evenly. Lightly tap out the excess and set aside.
- Melt the 2 tablespoons of butter in a 9-inch round enamel pot, such as Le Creuset, over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the milk and 1/4 cup granulated sugar and cook for 1 minute, whisking constantly. Off the heat, cool for 1 minute and whisk in first the egg yolks and then the orange liqueur, vanilla, and orange zest and set aside.
- Put the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until they are doubled in volume and frothy. With the mixer running, slowly add the 1/4 cup of granulated sugar and beat until the egg whites form soft, very creamy (not firm!) peaks. Whisk 1/4 of the egg white mixture into the egg yolk mixture, then add all the egg whites and fold them carefully but thoroughly with a rubber spatula into the base.
- Pour the mixture into the prepared souffle dish, not filling it more than 1 1/4 inches from the top of the dish (there may be extra mixture). Put your finger 1 inch down into the edge of the souffle mixture and run it all the way around, making sure you don’t rub off the butter and sugar inside the dish. Place in the middle of the oven and immediately turn the temperature down to 375 degrees. Bake for 30 to 35 minutes, until the souffle is puffed and browned on top. Don’t peek!!
- Sift a light dusting of the confectioners’ sugar on top and serve immediately.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 469 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 0 g |
| Sugar | 50 g |
| Protein | 12 g |
| Cholesterol | 320 mg |
| Sodium | 155 mg |
Reviews
I love this dessert, so does the family…and my neighbor. They always ask me to make it after dinner, thank goodness it’s easy to make and absolutely delicioso
I live near Houston, and this recipe makes more than enough batter for a 7.5 inch (48 oz) sized ramekin. So aside from buttering and sugaring a 48 oz ramekin and a separate 6 oz ramekin for the left over batter, I make this recipe precisely as is, and it turns out perfectly every time.
O.M. Goodness. Made this today for Mother’s Day brunch. Very easy and delicious. Definitely intermediate- watch the video of you haven’t done smth like this before. I used 2 Tbs frozen orange juice in place of the liquor and everything else the same. Only had large eggs so used 5 yolks and 5 whites.
Lots of extra batter so used additional ramekins and cooked separately. To make other flavors substitute purée for the orange liquor in the yolks, don’t add to the whites and be careful with anything with a lot of water (so try powdered freeze dried raspberry rather than mashed fruit for example).
Most soufflé will fall as soon as you take them out of the oven so be ready to eat!
And why am I cooking on Mother’s Day??? But it was amazing- better than any restaurant brunch.
Thank you, Ina!!!
Lots of extra batter so used additional ramekins and cooked separately. To make other flavors substitute purée for the orange liquor in the yolks, don’t add to the whites and be careful with anything with a lot of water (so try powdered freeze dried raspberry rather than mashed fruit for example).
Most soufflé will fall as soon as you take them out of the oven so be ready to eat!
And why am I cooking on Mother’s Day??? But it was amazing- better than any restaurant brunch.
Thank you, Ina!!!
I would like to make a raspberry souffle. Could I substitute milk for raspberry puree?
Made it with 6 cup souffle dish as suggested by Ina and of course how can you go wrong with her she is a Perfectionist, Absolutely amazing.
Amazing
I saw the show a few weeks ago and told my husband I would make it for his birthday. Implemented all your tips and it was perfection. And what makes this all the better is that it only calls for a1/4 cup of sugar. I will definitely make this again. Ina, you have never disappointed.
So delicious! I have never made a souffle before so decide to try this recipe. It was simple and easy to make. Everything went like clockwork til I took it out of the oven. It fell! I don’t know what I did wrong. We ate it anyway. My husband who is so picky, loves it. So I will try it again. Hopefully it won’t fall this time.
Unbelievably delicious. I cut the recipe in half and got five small ramekins. They turned out perfectly and mine were done in about 18 minutes. Very addicting…embarrassed to say I ate three of them!!
What do you do in the Midwest, when it’s still nearly 100 degrees in the evening. You make Ina Garten’s Souffle a L’orange, of course. Well, it turned out beautifully & I would not hesitate to make it again, although I had enough soufflé to make an additional smaller one. Next time I would either use a larger soufflé dish or several smaller ones.