Texas Navel Orange Soufflé Recipe

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Soufflé is light, delicious, and perfect for showing off. Ironically it isn't actually all that difficult, but you have to get a couple of techniques down perfectly. This dish requires a lot of focus while you're making it. Multitasking will set you on a quick course for curdled pastry cream (how long does cream last?) or cracked soufflé.

The first important step is to gather and measure all your ingredients beforehand. Remember it's all about focus, so running around separating eggs and measuring out ingredients can throw you off course. Always keep a dish towel handy for touching hot things and quick wipe downs and possibly most importantly clean as you go along. This soufflé uses these very simple ingredients and is all about the technique.

Ingredients & Techniques

Butter for greasing the ramekins softened works best. You'll also need a pastry brush with which you'll grease the bottom and the side (on the inside) of the ramekins. Use the pastry brush to make neat, upwards strokes of butter along the sides of the ramekins. This will ensure unobstructed rising for the soufflé.

Whole milk is the base for the pastry cream. A pastry thing is essentially the same as custard except for a small difference in thickness due to more or less starch like flour (how long does flour last?) or cornflour being added. The milk is heated then poured into a mixture of egg yolks, vanilla, and flour or/and cornflour, then simmered again to thicken through the eggs coagulating.

Egg Yolks are used to thicken the pastry cream.  the egg whites are whipped to incorporate air which makes the soufflé rise.

Whipping the eggs white is the most important factor of the soufflé. Underbeating them will make a weak souffle, overbeating them will make the soufflé too firm which will cause it to split. The whites should just be able to hold soft peaks. A good way to test is to hold the bowl upside down, if the white doesn't drop out of the bowl, you're good.

Caster sugar (how long does sugar last?) is added to the egg white with a little sea salt (how long does sea salt last?) to make the meringue. Caster sugar is fine so it dissolves in the egg whites more readily so you don't have to beat as much.

A mixture of cornflour and flour is beneficial for a few reasons. Flour holds well and is perfectly acceptable as the only starch is a soufflé. Cornflour is very fine so it delivers a more delicate texture. It doesn't have a taste to it like flour does which allows the subtly orange to come through a lot more.

Texas navel oranges are in season and really delicious. When you zest them, make sure you only grate the outer orange layer. The bitterness of the inside of the peel will come out easily in the delicate soufflé. Although these sweet oranges shouldn't have any seeds, make sure you remove any if you see them.

I highly recommend purchasing caster sugar, cornflour, and flour online for a convenient shopping experience!

How to Make Soufflé

The first thing you should do is brush your ramekins with butter and dust them with caster sugar. When you brush the softened butter inside the ramekin, make upward strokes along the rim to assist the souffle with uniform rising. Place in a teaspoon of sugar then distribute it evenly over the butter. Place them into the fridge or freezer and preheat the oven to 400°F.

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Start the pastry cream by heating 110ml of milk in a saucepan. In a separate bowl combine the egg yolks, cornflour, flour, vanilla, orange zest, and orange juice. Once the milk is simmering, pour it into the egg yolk mixture and whisk immediately to combine. Transfer the pastry cream back into the saucepan over low heat and simmer it to thicken. Pour the cream back into a bowl then place it into the fridge to cool while you beat the egg whites.

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Place the egg whites into a large mixing bowl with half a teaspoon of salt and beat on high with an electric mixer for 30 seconds. After that slowly start adding the sugar part at a time until the egg whites form soft peaks. Gently fold the egg whites into the cooled pastry cream part at a time until it is fully incorporated.

Take the ramekins out of the freezer then fill them up with the soufflé batter. Lightly shake them and gently tap them against the counter to distribute the filling evenly in the dish. Use your thumb to scrape out a small layer off the rim of the soufflé to help it rise.  Place the ramekins onto a baking tray, place them into the oven, then bake on a middle shelf for 12-13 minutes until the soufflé has risen and the top is golden brown.

Remove the baking tray from the oven then immediately garnish by dusting them with powdered sugar. The Soufflé will start to deflate quickly so serve it immediately after being garnished.

For the most extensive selection, I suggest buying a baking tray online!

Yield: 4

Author: Mariano Clement Gupana

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Texas Navel Orange Soufflé

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Soufflé is light, delicious, and perfect for showing off. Ironically it isn't actually all that difficult, but you have to get a couple of techniques down perfectly.

Ingredients

• butter & caster sugar for coating the ramekins
• 3/4 cup whole milk
• 3 eggs, separated
• 3 tbsp plain flour
• 2 tbsp cornflour
• 1 tsp vanilla extract
• 1 orange, juiced & zested
• 3 tbsp caster sugar
• 1/2 tsp sea salt
• Icing sugar, to garnish

Instructions

1. Grease by using a pastry brush to brush upwards stokes along the inside of 4 ramekins. Add a teaspoon of caster sugar and distributed it evenly over the entire inside of the ramekin. Place the greased ramekins in the freezer while you make the filling.
2. Start the pastry cream by bringing the milk up to a simmer in a saucepan.
3. Meanwhile, in a separate bowl whisk together the egg yolks, vanilla extract, flour, cornflour, orange zest, and fresh orange juice. Use a whisk to combine into a smooth paste.
4. Once the milk is simmering, pour it into the egg yolk mixture then whisk immediately until well combined and smooth, then pour it back into the saucepan and place over low heat.
5. Simmer and whisk the constantly until it thickens to a custard consistency.
6. Transfer to a bowl and place in the fridge to cool and preheat your oven to 400°F.
7. While the pastry cream cools, whip the egg whites by adding the salt to them and beating on high for 30 seconds.
8. Start adding the sugar small parts at a time and beat just until it forms peaks.
9. Take the pastry cream out of the fridge then gently fold in the whipped egg whites small parts at a time.
10. Once all the egg whites have been filed in, remove the ramekins from the freezer and fill them up to their rim. Give them a little shake and a gentle tap against the counter to evenly distribute the soufflé.
11. Place the souffles onto a baking tray then place them into the oven for 12-13 minutes.
12. Once rises and golden brown on top remove from the oven, dust the top with icing sugar, and serve immediately

Nutrition Facts

Calories

180

Fat

6

Sat. Fat

3

Carbs

24

Fiber

0

Net carbs

24

Sugar

16

Protein

6

Sodium

363

Cholesterol

131

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