Makes 6 servings. Difficulty
1/2 Tablespoon unsalted butter 1 Tablespoon sugar 3 Tablespoon gf flour 3/4 cup milk 1/4 cup sugar 1 teaspoon orange zest 1/2 teaspoon lemon zest 1/4 cup orange juice 5 large egg whites 1/4 teaspoon cream of tartar Dash of salt 2 Tablespoons sugar Powdered sugar for dusting (optional)
Preheat the oven to 375°F.
Lightly butter 6 4-oz. ramekins on the bottom and all sides. Sprinkle each ramekin with sugar and turn the ramekins to lightly coat all sides with the sugar.
Place the flour in a small saucepan. Gradually whisk in the milk until blended. Add 1/4 cup sugar, orange zest and lemon zest. Place mixture over medium heat and bring to a boil, stirring constantly. Cook for about 2 minutes or until thick. Stir in the orange juice. Remove from the heat and transfer the mixture to a large bowl.
In a separate large bowl, beat the egg whites along with the cream of tartar and a dash of salt until soft peaks form. Gradually add 2 tablespoons of sugar, 1 tablespoon at a time. Continue to beat until stiff peaks form. Gently fold in 1/4 of the egg white mixture into the orange mixture. Fold in the remaining egg whites. Spoon the mixture into the prepared ramekins.
Place the ramekins in a baking pan and add hot water to the pan until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes or until puffy and set and golden brown on top. Sprinkle souffles with powdered sugar and serve immediately.
We used The Gluten Free Pantry’s Country French Bread & Pizza flour mix for the gf flour in this recipe. To purchase this flour please click the link below in our Recommended Tools section.