Chalet Orange Soufflé

A recipe from “Famous Florida Chefs’ Favorite Citrus Recipes”
published by Florida Citrus commission in 1970

Chalet Orange Soufflé

A soufflé (French: [su.fle]) is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to breathe” or “to puff”

The earliest mention of the soufflé is attributed to French master cook Vincent de la Chapelle, circa the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century.

1 Cup Milk
1/6 Cup Sugar
1/4 Cup Corn Starch
2 Tablespoons Butter
6 Egg Yolks
8 Egg Whites
1 Cup Orange Sections which have been
marinated in Orange Curacao or Kirsch Liquor


[1] Bring milk to a boil with sugar. Add corn-starch which has been mixed with a little water. Cook 2 minutes, remove from fire. Add butter, yolks, and 1 teaspoon of Orange extract. Add last, the stiffly beaten whites of 8 eggs.

[2] As mixture is poured into mold, lay the well-drained orange sections in mold in an attractive pattern. Bake in 300° F oven. When about done, sift confectioner’s sugar over top and glaze quickly in oven.

Orange Sauce

3 Yolks, 1/2 cup granulated sugar and a pinch of salt. 1/2 Pint of whipped cream added at the last moment, with 11 teaspoons orange extract.

Recipe by Bertha Henshaw at Chalet Suzanne, Lake Wales