Tangerine Soufflé

tangerine souffle birds-eye view

Photo by Con Poulos

Light, airy souffles make a welcome dessert after a filling meal and this sweet-tart tangerine version pairs beautifully with after-dinner coffee.
Makes 6
Prep 15 m
Cook 3 m
Bake 40 m



  1. 1 of 7 Adjust a shelf in your oven to one of the lower positions. Heat oven to 350 F.
  2. 2 of 7 Lightly coat a 6-cup souffle dish with nonstick cooking spray. Add a tablespoon or so of sugar to the dish, shaking to coat sides and bottom evenly; tap out excess.
  3. 3 of 7 Place egg whites, cream of tartar and salt in a medium-size bowl.
  4. 4 of 7 Zest 2 teaspoons of the peel from the tangerines. Juice all of the fruit for 3/4 cup.
  5. 5 of 7 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 in1/2 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. 6 of 7 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. 7 of 7 Bake at 350 F for about 40 minutes, or until souffle is puffed and browned (do not open oven door). Dust top with confectioners sugar and serve.
Nutrition Information for Tangerine Soufflé
Servings Per Recipe: 6
Per Serving: 1 g fiber, 161 mg sodium, 260 kcal cal., 7 g pro., 39 g carb., 9 g Fat, total, 223 mg chol., 4 g sat. fat