Ingredients:
4 Tbs.safflower oil
4 Tbs. ground raw almonds (consistency of flour)
1 1/2 cups evaporated skim milk
3 Tbs. grated orange rind
2 tsp. orange extract
2 Tbs. brandy
6 eggs, separated
6 tsp. dietetic maple syrup
1 orange, peeled and sliced thin
4 Tbs. ground raw almonds (consistency of flour)
1 1/2 cups evaporated skim milk
3 Tbs. grated orange rind
2 tsp. orange extract
2 Tbs. brandy
6 eggs, separated
6 tsp. dietetic maple syrup
1 orange, peeled and sliced thin
Recipe:
1. Warm oil in a saucepan.
2. Add the almonds and mix until smooth.
3. Gradually add the milk, stirring constantly until the boiling point is reached. Cook over low heat for 5 minutes, stirring occasionally.
4. Add the orange rind, orange extract, and the brandy. Remove from heat and cool 10 minutes.
5. Beat the egg yolks in a bowl until creamy.
6. Gradually add the milk mixture, beating constantly to prevent curdling. Cool for 10 minutes.
7. Grease or spray with cooking spray a souffle dish or other ovenproof dish with straight-edge sides.
8. Place the orange slices on the bottom of the dish.
9. Beat the egg whites until stiff and fold them into the orange mixture carefully. Pour into souffle dish.
10. Bake for 30 minutes in a 350 F/175 C oven, or until lightly browned. Do not open the oven for the first 20 minutes or souffle will fall.
11. Serve immediately.
2. Add the almonds and mix until smooth.
3. Gradually add the milk, stirring constantly until the boiling point is reached. Cook over low heat for 5 minutes, stirring occasionally.
4. Add the orange rind, orange extract, and the brandy. Remove from heat and cool 10 minutes.
5. Beat the egg yolks in a bowl until creamy.
6. Gradually add the milk mixture, beating constantly to prevent curdling. Cool for 10 minutes.
7. Grease or spray with cooking spray a souffle dish or other ovenproof dish with straight-edge sides.
8. Place the orange slices on the bottom of the dish.
9. Beat the egg whites until stiff and fold them into the orange mixture carefully. Pour into souffle dish.
10. Bake for 30 minutes in a 350 F/175 C oven, or until lightly browned. Do not open the oven for the first 20 minutes or souffle will fall.
11. Serve immediately.
Serves:
6