- 1/3 cup plus 2 tbsp sugar (plus a few additional tbsps for inside the ramekins)
- 6 eggs, separated at room temp
- 2 tsp grated orange rind
- 1/4 cup orange juice with pulp
- 1 tbsp orange liquer
Preheat oven to 450
Generously butter and sugar the inside of 4 ramekins (1-1/2 cup capacity each) tapping out excess sugar
Put the eggs yolks in a bowl with 1/3 cup sugar, orange rind, juice and liquer. Mix well.
Beat egg whites till soft peaks and then add the 2 tbsps sugar and beat to stiff peaks
Combine the two mixture, folding well but carefully. Spoon into ramekins up to top.
Place on a baking sheet and bake 12 minutes.
Remove, dust with confectioners sugar and serve immediately.
NOTE: As the souffle cool, they will deflate so each quickly!