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