Orange Brandy Soufflé
A soufflé that rises above the ramekin, with a soft, creamy heart and a crisp golden crust, paired with the bright aroma of fresh orange — a timeless French classic.
Ingredients
milk
375 ml
egg yolks
4
caster sugar
150 g
flour
45 g
Grand Marnier (orange brandy liqueur)
75 ml
butter (for greasing the souffle dish)
a pinch
egg whites
6
icing sugar (for dusting the cake top)
a pinch
oranges
4
orange marmalade
2 tbsp
Grand Marnier (for candied orange)
1 tbsp
Instructions
1
Prepare the fresh orange syrup
Using a peeler, peel the zest from one orange, taking care not to remove the white pith underneath. Using a chef's knife, cut the zest into thin strips. Bring a small pot of water to a boil, add the orange zest strips and cook for 2 minutes, then drain and rinse under cold running water. Drain again, place in a bowl, and set aside. Grate the zest of another orange and set aside for the cake. Remove the flesh of all 4 oranges, catching the juice in a bowl, then place the orange flesh into the bowl with the zest strips. Place the orange juice and marmalade into a small saucepan and stir occasionally until dissolved, then remove from the heat and let cool slightly. Pour the marmalade mixture into the bowl with the orange flesh and zest strips, add the Grand Marnier, cover, and refrigerate until needed.
2
Make the custard base
Heat the milk until just about to boil. Meanwhile, add 3/4 of the caster sugar to the egg yolks and beat for 2-3 minutes until pale and thick. Add the flour to the egg mixture and mix until evenly combined, then slowly pour in the hot milk and stir until smooth. Pour the egg-milk mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens. Reduce the heat to low and continue whisking the mixture for 2-3 minutes until smooth. Remove the pan from the heat, add the grated orange zest and Grand Marnier, and continue beating.
3
Final cooking and baking
Preheat the oven to 200°C. Grease the souffle dish with butter. Whisk the egg whites in a metal bowl until they form stiff peaks, then gradually add the remaining caster sugar and continue beating until a glossy meringue forms. Fold the meringue into the custard base. Place about 1/4 of the looser meringue into the thicker custard base and fold in thoroughly with a rubber spatula, then pour the mixture back into the remaining looser meringue and continue folding gently. Slowly pour the mixture into the prepared souffle dish, tap gently to release any air bubbles, smooth the surface, and use your thumb to make a groove around the rim. Bake for 20-25 minutes until the top is golden and the souffle has risen, then remove from the oven.
