Recipe courtesy of Cookworks
Show: Cookworks
Episode: Souffles
Save Recipe Print
21 min
15 min
6 min
6 servings



Special equipment: 8 (4-ounce) ramekins Parchment paper or aluminum foil A rasp, a heavy-duty electric mixer fitted with a whisk attachment

Wrap a parchment paper or aluminum foil collar around the outside of the individual ramekins; the collar should be about 1 inch above the top of the dish. Secure each collar with a small amount of butter. Place ramekins in the fridge to cool.

In an electric mixer fitted with a whisk attachment, whip the heavy cream until it forms soft peaks. Set aside in the refrigerator.

In a large, heavy saucepan, cook the sugar and water over medium-high heat until it reaches the soft ball stage at 235 to 240 degrees F, about 3 minutes (see Cook's Note**). (Do not overcook the sugar.) Meanwhile, place the yolks into the bowl of an electric mixer and turn to high speed. Slowly add a little of the hot sugar syrup. Decrease speed to medium and add the remaining syrup in a slow, steady stream (see Cook's Note***). Continue to whip for about 5 to 8 minutes, until the mixture is thick and cool. Remove the bowl from the mixer. Whisk in the orange-flavored liqueur and orange zest (see Cook's Note****). Mix in 1/4 of the whipped cream until well incorporated, then fold in the remainder.

Spoon into the ramekins and fill about 1/2-inch above the ramekin. Freeze until set, about 2 hours. Remove the collars and serve.

Cook's Note

*If you don't have a rasp (carpenter's plane), you can finely mince the orange zest. **The soft ball stage is achieved when a drop of the cooked sugar mixture is dropped into cold water and forms a soft ball, but flattens on its own when it's removed. ***Try not to hit the whisk or sides of the bowl with the hot syrup; the syrup can cling to the whisk/bowl and cool, preventing it from fully incorporating into the egg mixture. Pouring the hot syrup towards the side of the mixing bowl will help prevent any hot liquid from being splattered out of the bowl. ****Different flavored oils, extracts, zests, and liqueurs can be used to suit your liking. Alcohol can also be omitted, if preferred.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Spinach and Cheddar Souffle

Recipe courtesy of Ina Garten

Sweet Potato Souffle

Recipe courtesy of Trisha Yearwood

Souffle a L'orange

Recipe courtesy of Ina Garten

Ice Cream Sundae Bonbons

Recipe courtesy of Katie Lee

Royal Icing

Recipe courtesy of Alton Brown

Grasshopper Ice Cream Cocktail

Recipe courtesy of Sandra Lee

Long Island Iced Tea

Recipe courtesy of Food Network Kitchen

Perfect Iced Tea

Recipe courtesy of Food Network Kitchen

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories