Tangerine Souffle

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3/4 cup granulated sugar, plus extra for coating dish
• 6 eggs, separated
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 4 medium tangerines
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 tablespoon confectioners' sugar

Recipe

• 1 adjust a shelf in your oven to one of the lower positions. heat oven to 350°f.
• 2 lightly coat a 6 cup souffle dish with nonstick cooking spray. add a tbsp or so of sugar to the dish, shaking to coat sides and bottom evenly; tap out excess.
• 3 place egg whites, cream of tartar and salt in a medium-size bowl.
• 4 zest 2 tsp of the peel from the tangerines. juice all of the fruit for 3/4 cup.
• 5 in a small saucepan, melt butter over medium-high heat. whisk in flour, then gradually whisk in juice and bring to a boil. boil 3 minutes; remove from heat. beat egg yolks in a large bowl until light in color, about 3 minutes. beat in 1/2 cup of the sugar until fluffy, about 2 minutes. whisk in tangerine zest and a spoonful of the thickened juice. stir in remaining thickened juice from saucepan.
• 6 with clean beaters, beat whites until foamy. beat in remaining 1/4 cup sugar until medium-stiff peaks form. fold half of the whites into the yolk mixture just until combined, then fold in remaining whites. scrape into prepared dish.
• 7 bake at 350° for about 40 minutes, or until souffle is puffed and browned (do not open oven door). dust top with confectionersâ?? sugar and serve.