Orange Souffle

Serves 8 Persons.


Ingredients:

• 1/4 cup butter
• 6 tablespoons flour
• dash salt
• 1 cup milk
• 1/4 cup orange juice concentrate
• 1/2 cup water
• 1 1/2 teaspoons grated lemon peel
• 6 egg yolks
• 6 egg whites
• 1/4 cup water

Orange Sauce:

• 1/2 cup sugar
• 1 1/2 tablespoon cornstarch
• dash salt
• 1/2 cup orange juice concentrate
• 1 cup water 
• 1 tablespoon butter

Procedure:

1. Melt butter; blend in flour and salt.  Gradually stir in milk and cook over low heat, stirring constantly until thick.
2. Measure 1/4 cup orange juice concentrate from a 6-ounce can (reserve remainder of juice for sauce); combine with water and grated lemon peel.  Stir into the hot mixture.  Beat 6 egg yolks until thick and lemon colored.  Gradually add hot mixture; mix well and let cool somewhat.  Beat 6 egg whites to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks.  Fold yolk mixture into egg whites.
3. Pour into ungreased 1 1/2 quart casserole with a paper collar.
4. Set dish in shallow pan filled to a depth of 1 inch with hot water.  Bake in slow oven 325F about 1 1/2 hours or until knife inserted comes out clean.  Peel off paper.  Serve at once, breaking apart gently with two forks.  Pass orange sauce.
5. For the sauce, combine sugar, cornstarch, and a dash of salt.  Stir in orange concentrate and water.  Cook and stir until  thick.  Stir in butter.  Serve warm.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Madrid Restaurant, Philippines)