Orange Souffle

• 3 eggs
• 2 tbsp + 3tsp butter
• 2 tbsp + 3 tsp flour
• 1/4 cup milk
• 4 tbsp orange juice
• 2 tsp sugar(for egg yolk)
• 2 tbsp orange zest
• 1/2 tsp vanilla
• 1/4 cup+ 2 tbsp sugar

Method

1. Prepare your ramekins or orange shell(if you are using orange shell first scoop out the pulp and then) by applying butter and coat it with sugar and keep it aside.
2. Separate the egg yolks and whites.
3. In a pan on medium heat pour melted butter add flour and stir well for few second,
4. Then pour in milk and stir continuously without forming any lumps.
5. Then add orange juice and sugar and stir continuously(stir it immediately otherwise it has a chance to curdle)Add orange zest and stir until whole mixture come together.like this
6. 
7. Keep it aside and let it cool
8. When its cool enough add in the egg yolks and vanilla essence.mix well to combine .
9. Preheat your oven to 200 degree
10. Now in a clear bowl add in egg whites and beat it until lightly frothy,then add half of the powdered sugar and beat well,
11. Add other half and beat well until you get a stiff and glossy white meringue.
12. Now gently fold in the egg white to the yolk mixture in two or three addition.
13. Fold in gently with light hand and do not over mix it.
14. The batter should look like this.
15. 
16. light and fluffy!
17. Now fill the ramekin up-to top by leaving 1/4-inch from the top,
18. Bake it for 16 to 20 minutes until the top is golden. Some of my orange was overfilled and well- forth while baking!!!After baking i cleaned and used. Serve it with cold ice-cream or have it as is!

You can see the texture here.Its light and spongy.The refreshing taste from the orange was too good!!

I preserved orange shell i used for making juice!

Note:If you don’t have a ramekin, you can use any straight-sided pan that’s deeper than it is wide. As soon as the souffle is out of the oven, serve and enjoy! And no worries what your souffle looks like, and how much it rises, it will be lip-smacking .

Relish!!!
Happy Baking!!