Little orange souffles

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Surprisingly, this moist dessert doesn’t collapse when taken out of the oven, so you can make it ahead of time and eat it just warm.



For 6:


  • 60g sieved plain flour
  • 300g whole milk
  • 4 medium eggss(240g)
  • 90g caster sugar
  • 15g Grand-Marnier 
  • zest of 1 orange
  • 60g orange jam or
  • 6 ramekins 
  • extra sugar
  • icing sugar to finish


  Little orange souffles














Préparation: 30 minutes. cooking time: 1h30.

  1. Butter the ramekins and sprinkle the inside with sugar, turning to ensure that the sugar adheres all over. (This makes the soufflés rise straight).
  2. Roughly chop the orange jam.
  3. In a saucepan, blend the flour and milk with a whisk.  Heat over a low flame, stirring continuously till the mixture thickens.
  4. Leave to cool, then add the Grand Marnier, orange zest, jam and egg yolks, beating till all the ingredients are well incorporated into an even mixture.
  5. Pre heat oven to 100°(fan-assisted oven) or 120°.
  6. Whisk the egg whites at a slow speed, and as soon as they become frothy, add the sugar in two lots, beating till the meringue is firm. Fold into the orange mixture a half at a time.  The mixture should be thick and creamy (see photo).
  7. Divide between the ramekins, smoothing the surface with a spatula to ensure an even rising.
  8. Cook for 1½ hours without opening the oven door during the cooking process.  By cooking at a low temperature the soufflés don’t rise excessively and are yet cooked in the centre, thus ensuring they won’t collapse.
  9. When they are cooked, sprinkle the tops with icing sugar and set under the grill for 2mins (watch carefully).



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