#Recipe 13 Hot Orange Souffle
Ingredients that we will need would be
2 fresh orange
15g orange grand marnier (optional)
100ml milk
150ml milk
10 g flour
15 g custard powder
1 egg yolk
3 egg whites
15 g sugar
15g sugar
20g sugar
(I use castor sugar)
Apart from the ingredient above you will need
soft butter but not melted butter
with sugar
And what we need to do is brush you ramekins with the butter all over the the ramekin surface but we don't want it too excessive butter, make sure it is thin but also cover all over the ramekins
next put sugar inside the ramekin that has been brushed by the butter and turn around until the butter is perfectly cover by the sugar (sugar will stick to the butter) and get off the remaining sugar. Just like the picture below. REMEMBER THIS IS A VERY IMPORTANT STEP.
source by eckitchensg
First thing first grab pot, zest 1 of your orange and squeeze two of the orange juice in to the pot, add 15 g of sugar and let it simmer until it slightly thick then put aside.
source wikipedia (Zest)
Strain the orange so there it will be a clear orange liquid without remaining zest I add grand marnier
(which is optional) to the simmered orange juice and mix. Leave aside
** Next prepare a bowl with the flour, custard powder and another 15 g of sugar, 100 milk and 1 egg yolk. Mix well.
Then, heat the 150ml milk , when it is hot and simmering already add to the ** slowly while whisking it. mix well put back in the pot. This time you have to have a clean whisk, bring back to the stove and whisk hard until you can feel it gets thicker and soft then it's a ready product. Move it to the bowl and cover with the cling wrap. It should look like the picture below. This is called creme pattiserie.
source Cuisine Et Partage
When we wrap with the cling wrap we don't want any air , It should look like this.
source The baking explorer
(we can see how the way it is covered is the wrap sticks to the creme so there will be no air
getting inside the creme)
Turn oven to 220 degree.
Meanwhile, what we need to do is prepare the remaining 20 sugar and 2 egg whites. We are going to make a meringue
Don't add the sugar first, whisk the egg whites and add little and whisk and add little by little until it reach really stiff peak point, where we can pull our whisk and draw something on the white peak then it is ready to go. Check the video below of how doing a meringue.
source everyday food
Remember we only wanna reach the stiff peak, you can
either use a mixer, of if you don't have one you can whisk by hand
which takes more time, but I used hand whisk actually.
Remember to add you sugar gradually instead of' all at once.
But this video is very entertaining, I recommend watch it full,
Weight your creme patisserie 100 gram and separate it.Add the orange to the weighted creme patisserie and use the whisk and beat hard because by that time when you add the orange and just slowly mix it, normally it will look lumpy and like scramble egg. We don't want that so beat with whisk pretty hard until it comes to soft again. Add the beaten stiff peak soft meringue and instead of whisk or stir it use pastry spatula to fold it. When we add the meringue also we don't want to put it all at once, put little bit then fold then add again then fold. Watch the video below of how to fold. Only from 0.33 - 0.41 second
Now everything is ready, pour the mixture to the ramekins, Don't let the souffle dough over filled to the ramekins
Just like the picture above I make the sign that we should fill it till that point or more than that just a little bit. Then it is ready going to the 220 degree oven for 15 mins. Remember the oven must be nice and hot already before you are putting in. Meanwhile, prepare you phone or camera if you need to take picture.
After 15 mins, open the oven slowly and not widely. This time I count on your own point of view. You have to see the souffle actually looks like my picture and it is ready to be served. remember to not open the oven too widely or your souffle will be in vain. Normally 15 minutes is a great time.
Finish with Icing sugar and ready to jump and enjoy your nice and hot souffle. If you leave it for 5 minutes, every souffle in the world collapses.
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