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|Extra soft butter and sugar for ramekins
For the Pastry Cream
Mix flour and butter with your finger tips.
Bring the milk and sugar to boil
Lower the heat, whisk the flour mixture into the milk until thick.
Remove from heat, whisk the egg and egg yolk in it one at a time. Set aside for use.
|For the Orange Souffle
Preheat the oven to 200 degree.
Grease the ramekins with butter and sugar.
In a bowl, add in pastry cream, orange zest, orange juice and cointreau.
Beat the egg white with sugar until stiff.
Use the whisk to mix one third of egg white to pastry cream, then fold in the rest of the egg white.
Pour mixture into the ramekins.
Bake in the preheat oven for about 13-14 mins.
Don't open the oven door during the process.
(Remark : This recipe serves for 8 c