Preparation

1 Preheat oven to 350o F.

2 Spray 6 individual (6-ounce) soufflé dishes with canola oil and dust with sugar. Set aside.

3 In a heavy saucepan bring milk just to a simmer and remove from heat.

4 Beat together egg yolks, sugar and vanilla with an electric mixer until thick and lemon yellow in color (3-4 minutes). Slowly add in cornstarch until fully incorporated. Add hot milk slowly, mixing until smooth.

5 Pour custard mixture back into saucepan and cook on high, stirring constantly for approximately 2 minutes until very thick. Whisk in orange zest and orange juice. Cover and refrigerate for about 20 minutes or until cool.

6 In a clean mixing bowl, beat egg whites and salt until light and foamy. Add cream of tartar and beat until soft white firm peaks form (this can take up to 5 minutes with an electric mixer).

7 Transfer cooled custard to large clean bowl. Lightly fold custard into egg white mixture until fully incorporated. Make sure to not overmix or soufflé will fall.

8 Scoop mixture into prepared soufflé cups. Bake on baking sheet for 30-40 minutes until soufflé has risen 1-2 inches and is nicely golden brown.

Source: The Florida Department of Citrus