Coat four 3/4
cup (180ml) souffle dishes with cooking oil spray, sprinkle bases adn
sides with sugar, shake off excess. Place on oven tray. Heat butter in
medium pan, stir in flour; cook, stirring, until mixture thickens and
bubbles. Gradually stir in combined milk, rind, juice and extra sugar,
stir until mixture boils and thickens. Pour mixture into medium bow,
stir in egg yolks. Beat egg whites in small bowl with electric mixer
until soft peaks form; fold gently into orange mixture in 2 batches.
Spoon into
prepared dishes; level tops. Bake in moderately hot oven about 20
minutes or until souffles are puffed. Serve immediately; dusted with a
little sifted icing sugar, if desired.
