Orange Souffle - Cookie Recipes
Our no-fuss souffle cooks while your guests are having dinner. For a quick sauce, melt vanilla ice cream in the microwave and drizzle on top
Prep time: 25 minutes
Ingredients:
2/3 cup plus 3 Tbs. sugar, divided, plus more for dusting slow cooker
1/3 cup all-purpose flour
1/2 cup milk
4 Tbs. unsalted butter
9 Large eggs, separated
1/2 cup frozen orange-juice concentrate, thawed
1 Tbs. vanilla
1/2 tsp. salt
Vanilla sauce, optional
1. Spray the inside of a 4-,5- or 6- quart slow cooker with vegetable cooking spray. Dust the bottom and sides with sugar. In a jar with a tight-fitting lid, combine 2/3 cup sugar, the flour, and milk. Shake well. Pour into a saucepan and stir over medium heat until thickened. Whisk for 30 seconds.
2. Remove from heat and stir in butter. let cool 5 minutes. Whisk in egg yolks, one at a time, beating after each addition. Add orange-juice concentrate and vanilla, and whisk to combine.
3. In a large clean, dry bowl, beat egg whites with an electric mixer until foamy. Add salt and beat to soft peaks, about 4 minutes. Slowly add remaining 3 Tbs. sugar and beat until stiff peaks form, about 4 minutes more.
4. Fold 1 cup of egg whites into orange sauce. Gently fold orange sauce. Gently fold orange-sauce mixture into remaining egg whites until combined. Transfer mixture to slow cooker and turn on high. cook for 1 1/2 hours.
Makes 10 servings
Nutrition per serving:
189c call
6g protein
8g fat
22g carb
36mg calcium
0 fiber