Ingredients
One 6-cup (1.5-L) souffl dish or six -cup (175-mL) ovenproof ramekins 2 tsp (10 mL) unsalted butter, softened ⅓ cup (75 mL) plus 1 tbsp (15 mL) sugar 1 orange 1 cup (250 mL) milk 8 cardamom pods, crushed 1 tbsp (15 mL) flour Pinch of fine sea salt 3 egg yolks 4 egg whites tsp (1 mL) cream of tartar Icing sugar for dustingDescription
Cardamom Gives This Classic Souffl? A Subtle Exotic Note. By Reducing The Orange Juice You Concentrate Its Flavour. You Could Replace The Orange Juice With An Orange Liqueur.
Liquor Control Board Of Ontario
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