Anyway, holiday season is coming and it means time for mandarin orange on sale. We bought a pack of mandarin orange. I was thinking what I can make from mandarin orange and looked up some recipes on the internet that suitable.
After browsing around for an hour or more, I found an orange souffl� recipe on Foodnetwork USA. This time, I made my own version by reducing egg yolk and sugar, and also omitting the orange liqueur.
| Category: | Baking | |
| Style: | French | |
| Servings: | 3 |
Ingredients:
1 cups whole milk
4 tbsp unsalted butter, plus more for greasing
4 tbsp flour
4 tbsp sugar, plus more, for dusting, plus 1 tbsp
1/4 cup homemade mandarin orange juice, plus more, for replacing orange liqueur, plus 2 tbsp
dash vanilla extract
pinch salt
1 tbsp orange zest
2 egg yolks (it supposed to be added 4 egg yolks), beaten to the ribbon stage
1/2 cup egg white
Directions:
Preheat oven to 375 degrees F.
Scald the milk and set aside.
In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux. Off of the heat, whisk some of the scalded milk into the roux, slowly incorporating all of the milk. Return the roux to a low flame, and whisk in 4 tbsp of sugar, homemadeorange juice concentrate, orange juice, vanilla, salt, bring to a boil remove from heat. Stir in the zest and orange liqueur. Carefully add some of the scalded milk mixture to the egg yolk, to balance the temperature, and then combine them both, whisking thoroughly. Cover, set aside, and cool.
Prepare 3 souffle cups by buttering them lightly and dusting them with sugar.
Beat the egg whites to medium stiff peaks, add the remaining sugar, and beat to stiff peaks. Fold the milk and egg mixture into the beaten egg whites. Fill the buttered and sugared souffle cups about 3/4 of the way. Bake, in a water bath, until puffed and golden, about 12 to 15 minutes.
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