Souffles can be scary. Don’t let them be. Some will rise, some won’t, but the only way you’ll conquer them is if you keep trying! The bonus is that they aren’t expensive to make (so you can afford to mess up a time or two). They’re delicious either way.
1 cup milk
¼ cup dehydrated whole cane sugar
2 tablespoons corn starch
Zest of 1 orange
4 eggs, seperated
1 tablespoon butter
5 drops Wild Orange oil (or 1 tablespoon orange liqueur)
Pinch sea salt
2 tablespoons dehydrated whole cane sugar
Powdered sugar, for serving
- Combine the milk, sugar, corn starch, zest, and egg yolks together in a saucepan. Bring to a boil, whisking all the while. Simmer gently for 1 minute before shutting off the heat.
- Add in the butter and wild orange oil. Whisk to combine.
- Whip the egg whites and salt in a stand mixer, fitted with the whisk attachment. While they whip, slowly add in the 2 tablespoons of sugar. Whip until the whites just form stiff peaks.
- Add a large spoonful of the egg white mixture into the saucepan of orange mixture. Fold with a spatula to gently combine. Add in the remaining egg whites and continue folding until the mixture is just combined – taking care not to knock out the air bubbles.
- Divide the souffle mixture among six large, buttered ramekins.
- Bake the orange souffle for 16 minutes, until puffy and golden. Dust with powdered sugar and serve immediately.