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Orange Souffle

Course Dessert


  • 1 cup Milk
  • 2 tbsp corn starch
  • Zest of 1 orange
  • 4 eggs separated
  • 1 tbsp butter
  • 5 drops Wild Orange oil (or 1 tablespoon orange liqueur) 
  • Pinch sea salt
  • 2 tbsp 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. 
Keyword Souffle