Seville orange soufflé

Seville orange soufflé

How to Cook Desserts
Peter Cassidy

You will need 4–6 ramekins, or a 15cm soufflé dish to make one large soufflé.


Quantity Ingredient
10g unsalted butter, to grease
50g caster sugar
1-2 tablespoons caster sugar, to coat the ramekins
300ml whole milk
1 vanilla pod
1-2 seville oranges
3 eggs
15g plain flour
15g cornflour
2-3 tablespoons icing sugar


  1. Heat the oven to 200ºC and put a baking tray in to heat. (The hot baking tray will provide ‘bottom heat’, giving the soufflés an immediate burst of heat from the base to encourage a quick and even rise.)
  2. Melt the butter and use to brush 4–6 ramekin dishes, then pour the 1–2 tbsp caster sugar into the first ramekin. Tilt the ramekin to coat the bottom and sides evenly with the sugar, then pour the excess into the next ramekin. Repeat until all the ramekins are coated in sugar.
  3. To make the crème pâtissière, put the milk into a medium saucepan and bring to scalding point over a medium heat. Meanwhile, split the vanilla pod lengthways and scrape out the seeds. Finely grate the zest from the orange(s) and squeeze the juice from 1 orange. Add the vanilla pod and seeds, and the grated orange zest to the milk to infuse.
  4. Separate the eggs, putting the whites into a large bowl and the yolks into a separate, medium bowl.
  5. When the milk is scalding hot, take off the heat, skim off any skin that may have formed and remove the vanilla pod. Mix the egg yolks with all but 1 tbsp of the 50g caster sugar, add a splash of the milk, then both flours, and combine well to ensure there are no lumps. Add the remaining milk and stir. Rinse out the milk pan to remove the milk solids.
  6. Return the mixture to the rinsed out pan and place over a low to medium heat. Bring to the boil, stirring continuously with a wooden spoon. It will go lumpy, but stir vigorously and it will become smooth. Lower the heat and simmer for 2 minutes. Remove from the heat, transfer to a bowl and leave to cool slightly, then stir in the orange juice. Taste and adjust the sweetness with a little more caster sugar if necessary.
  7. Whisk the egg whites to medium-stiff peaks, then whisk in the remaining 1 tbsp caster sugar, to stabilise. Take a large spoonful of the whites and fold it into the crème pâtissière, to loosen it, then gently fold in the remaining whites.
  8. Fill the prepared ramekins with the soufflé mixture and use a palette knife to level the tops, scraping away any excess mixture. Clean the outside of the ramekin if necessary and ‘top hat’ the soufflé by running the tip of a cutlery knife around the top inner rim of the ramekin, which will help to create an even rise.
  9. Place the ramekins on the hot baking sheet in the top third of the oven and bake for 8–12 minutes until cooked but still uniformly wobbly when shaken.
  10. Remove the soufflés from the oven, sift the icing sugar over the tops through a fine sieve and serve immediately. There should be about 1 tsp undercooked soufflé mixture in the centre of each.


  • If Seville oranges are not in season, stir in 2–3 tbsp good quality Seville orange marmalade (ideally thin-cut) instead.
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