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1
Preheat oven to 375 degrees F.
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2
Scald the milk and set aside.
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3
In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux.
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4
Off of the heat, whisk some of the scalded milk into the roux, slowly incorporating all of the milk.
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5
Return the roux to a low flame, and whisk in 3/4 cup of sugar, orange juice concentrate, orange juice, vanilla, salt, bring to a boil remove from heat.
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6
Stir in the zest and orange liqueur.
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7
Carefully add some of the scalded milk mixture to the egg yolk, to balance the temperature, and then combine them both, whisking thoroughly.
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8
Cover, set aside, and cool.
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9
Prepare 6 (12-ounce) souffle cups by buttering them lightly and dusting them with sugar.
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10
Beat the egg whites to medium stiff peaks, add the remaining sugar, and beat to stiff peaks.
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11
Fold the milk and egg mixture into the beaten egg whites.
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12
Fill the buttered and sugared souffle cups about 3/4 of the way.
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13
Bake, in a water bath, until puffed and golden, about 12 to 15 minutes.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The FN chefs have not tested this recipe, and therefore, we cannot guarantee the results.
