"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Orange Marmalade Souffle' Recipe

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This recipe for Orange Marmalade Souffle', by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Whitcher Coulson 1910-1966
Added: Monday, August 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Souffle':
3 egg whites
3 TBSP granulated sugar
3 heaping tablespoons orange marmalade.

Custard sauce:
1 and 1/4 cups milk
1/4 c. sugar
3 egg yolks
1 tsp. vanilla
3 egg yolks

Directions:
Directions:
Grease well the top pan of a double boiler.

Souffle':
Beat egg whites until soft peaks.
Gradually add sugar. Beat until stiff.
Gradually fold in orange marmalade.
Pour into greased top of double boiler.
Cook over boiling water for one hour.

Custard Sauce:
Scald milk and sugar over boiling water.
Beat egg yolks. Pour milk mixture over beaten yolks. Beat until well blended. Cook over boiling water until well-blended and thick.
Add vanilla. Serve over souffle'.

Number Of Servings:
Number Of Servings:
4+
Personal Notes:
Personal Notes:
My other recipe from Great-aunt Peg. This is tricky due to timing issues. The souffle' and custard sauce must be served and eaten as soon as the souffle' is done. Otherwise it will fall. I have had a couple of bad experiences w/this after many outstanding ones! If you do not have two double boilers, you will have to "create" a second one for the custard sauce. [this is easier and does not take as long as the souffle' to make.]

 

 

 

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