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Orange soufflé
- For: 6 servings
- Time: 60 minutes
Ingredients:
½ liter milk
25 gr butter
4 egg yolks
25 gr cornstarch
6 egg whites
2 orange gratings
100 ml orange extract
Cointreau, powdered cinnamon
Preparation:
- Make a pastry cream by cooking milk with cinnamon to which the orange extract is added and the gratings from its peel.
- When the cream is almost cold, add the butter, the egg yolk and the cornstarch, mix all well and finally add the egg whites slowly.
- Place into a buttered and sugared mold and then into the oven for ½ hour at a moderate temperature.
- Once removed from oven, sprinkle glazed sugar on top.
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