| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Soft butter |
| 1/3 | c | All purpose flour |
| 1/8 | ts | Salt |
| 1 | c | Milk |
| 1/2 | c | Thawed frozen orange juice concentrate |
| 6 | Eggs seperated | |
| 1/4 | c | Granulated sugar |
| 1 | cn | (8-ounce) mandarin oranges |
| 1/2 | c | Granulated sugar |
| 2 | tb | Cornstarch |
| 1/2 | c | Thawed frozen orange juice concentrate |
INSTRUCTIONS
SOUFFLE TOPPING Melt the butter in a saucepan; stir in the flour and salt and cook until the mixture begins to bubble. Add the mild and cook over low hear, stirring constantly, until the mixture is thick. Remove from the heat and add the thawed orange juice concentrate. Mix weel and set aside to cool slightly. Beat the egg yolks until they are thick and lemon colored; add 3 tablespoons of the orange-flavored mixture and mix well. Then add the egg yolks to the orange mixture and stir until thoroughly mixed. Beat the egg whites until they just begin to stand in peaks; gradually add the sugar and continue to beat until they stand in glossy peaks. Carefully fold the egg whites into the yolk orange mix. Pour into a suitable unbuttered casserole dish. Bake in a 300 degree F. oven for 1 1/4 hr. or until a table knife inserted in the middle comes out clean. For the topping, drain the mandarin oranges, reserving the juice. Add enough water to the juice to make 1 cup. Mix, sugar and cornstarch together thoroughly; stir into the juice and water and mix until smooth. Place in a saucepan over low heat and add the thawed orange juice concentrate. Cook over low heat stirring constantly until mixture is thickened. Remove from heat and stir in the mandarin orange sections. Take care not to break up the oranges. Serve warm over portions of the souffle... serves 6 Posted to Recipe Archive - 02 Feb 97 by ted by: Knomura@hawaii.edu on Feb 2, 9.
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