- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 3/4 cup Milk
- 1 1/2 tablespoons Cornstarch
- 9 each Melissa’s Honey Tangerines juiced; you need 3 tablespoons of juice
- 1 each Melissa’s Honey Tangerines zested; you need 2 teaspoons of zest
- 4 each Egg Yolks
- 6 each Egg Whites
- 1 pinch Kosher Salt
- 1/3 cup Granulated Sugar
- Melissa's Raspberry Dessert Sauce to your taste
Directions
Preheat oven to 350 degrees. Lightly butter 8 soufflé dishes and lightly coat them with sugar. In a heavy saucepan, combine the milk and the cornstarch until well blended.
Bring the mixture to a scald and remove from the heat. Stir in the juice, zest, and egg yolks. Mix well with a whisk and set aside.
Next, in standing electric mixer fitted with a whisk, beat the egg whites until frothy. Add the salt and continue beating until you achieve soft peaks. Slowly add the sugar and continue beating until you achieve stiff peaks. Stir a little of the egg whites into the custard mixture to lighten it.
Gently and quickly fold in the remaining egg whites.
Gently spoon the mixture into the soufflé cups filling them to within about 1/8-inch of the top. Place them in the oven and bake until they rise above the rim of the dishes and are golden brown on top. This should take about 20 minutes. Drizzle the tops with some of the raspberry dessert sauce. Serve immediately. They will start to deflate very quickly.
Notes:
I like to dust the soufflés with a little powdered sugar for presentation and a little added sweetness.
