Family Food Magazine
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  • Orange Soufflé


    Orange SouffléRecipe and Image Sheraton Maldives Full Moon Resort & Spa (

    A light and citrusy soufflé that’s the perfect end to a grown-up dinner party.

    Orange Soufflé


    • 110g caster sugar, plus 1 tbsp extra
    • 45g butter
    • 2 tbsp flour
    • 250ml milk
    • ½ tsp vanilla essence
    • 4 egg yolks
    • 2 tbsp Orange Liqueur (Cointreau or Grand Marnier)
    • 5 egg whites
    • Sifted icing sugar, to dust


    1. Preheat oven to 220°C/200°C fan. Grease 6 individual ovenproof soufflé dishes. Sprinkle bases and sides with extra sugar. Shake out excess.
    2. Melt butter in a small saucepan on high heat. Add flour and cook for 1 minute, stirring constantly. Remove from heat and whisk in milk until smooth.
    3. Stir in sugar, vanilla and ¼ tsp salt. Cook on low heat for 10 mins, stirring constantly, until mixture thickens. Cool. Whisk in yolks and liqueur.
    4. Using an electric beater, beat egg whites until firm peaks form. Fold egg whites gently through yolk mixture. Pour into prepared dishes and bake for 7 mins. Dust with icing sugar and serve immediately.


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