Fasten a double strip of aluminum foil
tightly around a 10-cup (2.5 liter) souffle dish letting the foil
extend about 2 inches (5cm) above the top of the dish. Butter the
dish and the inside of the foil. Sprinkle about 2 tbsp (30ml) sugar
into dish and shake it around to coat the dish and the foil.
Heat oven to 325F (160C). Melt butter
in medium saucepan. Sprinkle in flour and salt and stir to blend.
Remove from heat and add milk all at once. Stir to blend. Return to
moderate heat and cook until boiling, thickened and smooth,
stirring. Remove from heat. Stir in orange rind and juice. Beat egg
yolks until thick and lemon-colored (5 minutes at high speed on
mixer). Stir in orange mixture gradually (use low speed on mixer if
Beat egg whites until foamy. Add sugar
gradually, beating well after each addition. Continue beating until
stiff. Fold in egg yolk mixture. Pour into prepared soufflé dish.
Bake about 1 hour and 15 minutes or until well browned and set.
Serve immediately with warm
Orange Sauce spooned over.
Note: This soufflé is delicious
but not sweet. It is perfect when the sweet orange sauce is added.