- Prep Time:
- 20 min
- Cook Time:
- 10 min
- 4 large oranges
- 1/4 cup (60 mL) granulated sugar
- 2 tbsp (30 mL) cornstarch
- 1 tbsp (15 mL) grated orange rind
- 1 tbsp (15 mL) marmalade
- 2 egg yolks
- 3 egg whites
- Icing sugar (optional)
Preheat oven to 375°F (190°C).
Check that all oranges can sit upright without falling over. If necessary, trim thin slice from bottom of each orange to stabilize. Cut approximately 1-inch (2.5 cm) slice from top of each orange.
Run knife carefully around inside of each orange near skin, without piercing skin. Use spoon to remove flesh, and then to scrape remaining flesh and juice from inside oranges, reserving juice as you work. Measure 1/2 cup (125 mL) juice. (Flesh and any remaining juice can be used as desired). Turn oranges upside down and set on paper towel until ready to use.
Stir together sugar, cornstarch, and orange rind in small saucepan Whisk in reserved 1/2 cup (125 mL) juice and marmalade. Cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat.
Whisk egg yolks in small bowl. Stir about 2 tbsp (30 mL) of hot mixture into yolks, then whisk yolk mixture into remaining mixture in saucepan. Set pan in bowl of cold water to cool; stir occasionally.
Beat egg whites in medium bowl with electric mixer until stiff but not dry. Fold whites into gently into yolk mixture.
Place oranges upright on baking sheet. Spoon mixture into orange shells, filling each about two-thirds full.
Bake in preheated 375°F (190°C) oven until puffed and golden, 18 to 20 minutes. Immediately place soufflés on individual serving dishes, sprinkle icing sugar over top, if desired, and serve.
Top slices of oranges can be grated for the orange rind, but it may be easiest to use an additional orange. Or, grate tops of oranges carefully before cutting off top slice.