Individual orange soufflés

August 12, 2011 (Last Updated: December 2, 2019)

TO DRINK: Neethlingshof Noble Late Harvest Maria

Individual orange soufflés

Serves: 6
Cooking Time: 1 hour


  • 200g castor sugar
  • 3 large eggs
  • 125ml (½ cup) orange juice
  • 180g butter, cold and cubed
  • 7 large egg whites
  • 150g castor sugar, plus extra for dusting
  • 50g butter, softened
  • icing sugar, for dusting



Preheat the oven to 200°C.


To make the orange curd, cream the sugar and eggs in a bowl until thick, about 15 minutes. Heat the orange juice in a saucepan and gradually beat in the sugar mixture until smooth. Pour into a bowl and allow to cool for 2 minutes before whisking in the butter. Set aside until needed.


In a bowl, beat the egg whites with the castor sugar until soft peaks form. Fold in the orange curd.


Grease 6 individual ramekins with the butter, making upwards strokes with a pastry brush. Dust with the extra castor sugar and shake off the excess.


Divide the soufflé mixture between the ramekins. With your finger, make indentations around the borders of each surface.


Bake until golden and risen, about 15 minutes. Dust with icing sugar to serve.


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