Soufflé au Confiture des Oranges

Orange Marmalade Soufflé

Preparation info

  • Serve immediately to


    , or small servings to 6
    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ½ cup sugar
  • ½ cup flour
  • ½ teaspoon


  1. Put sugar, flour, and salt into a saucepan. Mix. Gradually add milk to make a paste and then stir in remainder of milk. Cook over low heat until it becomes very thick. Remove from heat.
  2. Stir in pat of butter. Add Grand Marnier and marmalade. Mix well. Add the yolks. Cover and set aside until ready to finish the soufflé and bake it.
  3. Coat a <