Baked Orange Souffle Recipes

GRAND MARNIER® SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.

ORANGE PUDDING CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart gratin or other shallow baking dish.
• Finely grate 2 teaspoons zest from 1 orange, then squeeze 1/2 cup juice from oranges.
• Whisk together sugar, flour, and salt in a large bowl.
• Whisk together yolks, milk, butter, zest, orange juice, and lemon juice in a small bowl and add to flour mixture, whisking until just combined.
• Beat egg whites in another large bowl with an electric mixer until they hold soft peaks. Stir about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
• Pour into baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes. Transfer to a rack. Serve warm or at room temperature.

BAKED ORANGE SOUFFLE

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. Coat a 1-1/2-qt. souffle dish with 1 teaspoon butter and lightly sprinkle with 2 tablespoons sugar; set aside., In a small saucepan over medium heat, melt remaining butter. Stir in flour, 1/4 cup sugar and salt until blended. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Transfer to a large bowl; stir in the orange zest, extract and remaining butter., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly., In a small bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form., With a spatula, stir 1 cup of the whites into the orange batter until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 400° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately.

SCRUMPTIOUS BLINTZ SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking dish.
• Place baking dish in the oven until butter is melted and evenly coats the bottom of the dish, 3 to 5 minutes.
• Arrange cheese blintzes seam-side down in 4 rows of 3 blintzes each. Turn blintzes over twice, ensuring they are coated with melted butter.
• Beat sour cream, eggs, orange juice, sugar, vanilla extract, and cinnamon vigorously in a bowl until well-blended. Pour mixture evenly over blintzes. Give the dish a shake to ensure blintzes are evenly coated.
• Bake in the preheated oven until a knife inserted into the center comes out clean and top is browned, 45 to 50 minutes.