- 4 tbsp butter
- 1/3 cup sugar, plus more for the ramekins
- 1/3 cup all-purpose flour
- 1¼ cup whole milk
- Grated zest of 2 oranges
- 2 tbsp fresh orange juice
- 3 large eggs, separated, plus 1 large egg white
- 6 × 7oz (200ml) ramekins
- Preheat the oven to 400°F (200°C). Place a baking sheet in the oven to preheat.
- Melt the butter in a medium saucepan over medium heat. Brush six 7oz (200ml) ramekins with some of the butter. Dust the insides of the ramekins with sugar, making sure there are no gaps.
- Whisk the flour into the remaining butter and let bubble over medium heat without browning for about 1 minute. Whisk in the milk and bring to a boil, whisking constantly. Reduce the heat to low and simmer for 2 minutes. Whisk in the orange zest and juice and all but 1 tsp of the sugar.
- Remove from the heat and beat in the egg yolks one at a time. Whisk the whites to soft peaks, then beat in the remaining sugar. Stir a dollop of the whites into the saucepan, then fold in the remainder.
- Divide among the ramekins. Using a knife, make a shallow circle around the ramekins about ¼ in (6mm) in from the edge. Place on the hot baking sheet and bake for 15 minutes, or until the soufflès have risen but look slightly unset in the center. Serve immediately.