Blood Orange Soufflé With Brown Sugar Crème Fraiche

By • January 14, 2012 • 0 Comments

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Makes 4

Brown Sugar Crème Fraiche

  • 1 cup heavy whipping cream
  • 1 tablespoon buttermilk
  • 2 tablespoons brown sugar

Blood Orange Soufflé

  • 5 blood oranges
  • 1 1/2 tablespoons unsalted butter plus extra for buttering ramekins
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon plus one small pinch salt
  • 1 vanilla bean split lengthwise and scrapped
  • 2 teaspoons honey
  • 1 teaspoon cinnamon
  • 5 eggs yolks at room temperature
  • 6 egg whites at room temperature
  • 1/8 teaspoon cream of tartar
  • 4 ramekins
  1. MAKE CRÈME FRAICHE AT LEAST TWO DAYS PRIOR TO MAKING SOUFFLE. Put cream and buttermilk in a jar and place the lid on tightly. Let it sit at room temperature for 12 to 24 hours. Within a day, the cream will have transformed to a tangier, thicker version of itself. Store in fridge, where it will continue to mature. Note: crème fraiche will keep in the fridge for about 7-10 days. While you are baking the soufflé, take out the crème fraiche and in bowl of electric mixer, with whisk attachment, beat the crème fraiche with brown sugar until stiff peaks form. Set aside.
  2. Preheat oven to 400 degrees F. Prepare a water bath. Have ready a 9x12 baking dish with at least 2 inch sides. Put on a kettle of water to boil. Zest and juice all five oranges (I take the orange and roll it across the counter with the palm of my hand to get the juices flowing).
  3. In a saucepan over medium high heat, boil the juice with the butter until reduced by one quarter. Reduce heat to low and add zest and flour, stirring to make a paste.
  4. Add sugar, ¼ teaspoon salt, vanilla bean, honey and cinnamon and cook until the mixture becomes jelly like. Remove from heat and whisk in egg yolks until the mixture becomes creamy.
  5. Put egg whites, pinch of salt and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form glossy, firm peaks.
  6. Fold egg whites into the mixture (do not overdo folding the egg whites into the mixture. Too much mixing will break down the protein molecules of the egg whites and allow the captured air to escape).
  7. Butter the ramekins and fill with the mixture up to a quarter-inch from the top. Draw a large circle on top with spatula to help the soufflé rise evenly. Place the ramekins in the baking dish and place baking dish on the middle rack in the oven. Pour boiling water into the baking dish around the ramekins until the water comes up halfway the sides of the ramekins. Bake for 10 minutes at 400 degrees F, reduce the heat to 350 degrees F and bake 15 more minutes, until golden brown and puffed up. Don't open the oven door until the soufflés are done, or they may fall.
  8. Once done, take out of oven and spoon the brown sugar crème fraiche on top. Serve immediately.
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