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French · Dessert
Soufflé à l'Orange Flambé
An orange-and-rum soufflé layered with crushed macaroons and baked in a shallow serving dish, so it holds its height at the table; flamed with warm rum and served with a vanilla crème anglaise.
- Yield4 to 6 servings, with about 350 ml custard sauce
- Hands-on45 min
- Total1 h 9 min
- Difficulty
Ingredients
Soufflé
- 2oranges, for their finely grated zest, zested
- 135 ggranulated sugar
- 6egg yolks
- 60 mldark rum or fresh orange juice
- 30 gcornstarch, sifted
- 6egg whites, at room temperature
- ¼ tspcream of tartar
- 25 ggranulated sugar, for the whites
- 1 tbspunsalted butter, for the dish, softened
- 70 galmond macaroons (amaretti), coarsely crumbled
- 2 tbspicing sugar
- 80 mlrum or brandy, for flaming, warmedoptional
Crème anglaise
- 3egg yolks
- 65 ggranulated sugar
- 300 mlwhole milk, heated to steaming
- 2 tspvanilla extract
- 1 tbsprumoptional
- 15 gunsalted butter, softenedoptional
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