This recipe is from Simca's Cuisine by Simone Beck and was posted to by Kay Hartman. I've left her comments intact. These souffles have an intensely orange flavor. Rich Tester made these for our dinner at Kay's.  My only disappointment was that I didn't have more.

Orange Souffles with Orange Liqueur in Orange Shells
                                                Souffles a l'Orange Dans les Ecorces

For 8:

  • 8 large navel or Temple oranges
  • 8 lumps of sugar plus enough granulated sugar to make 1/2 cup

    Preheat oven to 350 degrees F.

    Wash and wipe the oranges and rub each one with a lump of sugar toabsorb the orange essence contained in the rind.  Add enoughgranulated sugar to the lumps to make 1/2 cup and set aside in asmall enameled saucepan.

    Slice off 1-inch circles from one end of each orange; grate theorange rind from them and discard. Squeeze 4 tablespoons of orange juice and reserve for the souffle. Then, using a small spoon, scoop out all the flesh from each of the oranges, being very careful not to damage the skin.  Put the orange shells in the oven to dry out for 10 minutes.

    Orange Souffle

  • 4 egg yolks
  • 1/4 cup orange liqueur or Benedictine [Rich used Triple Sec becausethat's what I had in the house]
  • 1/2 teaspoon vanilla
  • 6 egg whites
  • Salt

  • Put the 4 egg yolks in a saucepan.  Set aside.

    Add 4 tablespoons of orange juice and the grated orange peel to thereserved sugar (above), set over heat, and boil to the soft ballstage or a temperature of 230 degrees F.  Immediately pour the syrup in a thin stream into the egg yolks, beating vigorously with a whisk until smooth and creamy.  Add the liqueur and vanilla, return to the saucepan, and heat, beating with the whisk, for a good 2 minutes to lightly thicken the mixture.  Remove from the heat and continue to beat until cool.  Set aside.

    Beat 6 egg whites with a pinch of salt until they are stiff but notdry.

    Fold a quarter of the egg whites into the yolk mixture to lightenit; then lightly fold all back into the remaining egg whites.

    To assemble and bake

  • Confectioners' sugar
  • 1 or 2 extra oranges (optional)

  • Preheat the oven to 425 degrees F.

    Fill the orange shells two-thirds fill with the souffle mixture.  (A trick:  If some of the oranges are not steady, you can make little "saucers" for them by cutting 1/2-inch slices from an extra orange or two and scooping out the pulp to make hollow circles on which to set the unsteady oranges.)  Bake for 12 to 15 minutes.  After about 8 minutes dredge them with confectioners' sugar and return them to the oven.  A few minutes later, when the souffles will have risen well above the edge of the oranges, dredge them once again with sugar.

    After they have risen about a half-inch above the edge of the orangeand the sugar on the top has caramelized, remove them from the oven. Serve at once.