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Chilled Orange Souffle

southern.chef's picture
  Eggs 6 , separated
  Grated orange rind 1 Tablespoon
  Orange juice 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 Tablespoon
  Cream of tartar 3⁄4 Teaspoon
  Canned evaporated milk 5 Ounce, chilled

Cut a piece of aluminum foil or waxed paper long enough to fit around a 1 1/2-quart souffle dish allowing a 1-inch overlap; fold lengthwise into thirds.
Lightly oil one side of foil, wrap around outside of dish, oiled side against dish, extending 3 inches above rim.
Secure foil with freezer tape.
Beat egg yolks, combine yolks, orange rind, orange juice, sugar, and gelatin in a large saucepan, stirring well.
Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Remove from heat, cool.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until stiff peaks form.
Beat evaporated milk at high speed of an electric mixer until stiff peaks form.
Fold egg whites and whipped milk into yolk mixture.
Place a ring of orange slice halves in dish standing against sides, if desired.
Spoon mixture into dish; cover and chill 8 hours.
Remove collar, serve.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 149 Calories from Fat 46

% Daily Value*

Total Fat 5 g7.9%

Saturated Fat 2 g9.9%

Trans Fat 0 g

Cholesterol 163.7 mg54.6%

Sodium 75.6 mg3.1%

Total Carbohydrates 19 g6.2%

Dietary Fiber 0.26 g1%

Sugars 17.2 g

Protein 8 g15.5%

Vitamin A 5.9% Vitamin C 30.6%

Calcium 7.4% Iron 4.6%

*Based on a 2000 Calorie diet

Chilled Orange Souffle Recipe