Delight in the Elegance of Ina Garten’s Soufflé à L’orange & Salted Caramel Nuts
In the world of culinary creations, few desserts evoke the sense of wonder and celebration quite like a soufflé. Ina Garten, the beloved Barefoot Contessa, proves that these elegant dishes can be approachable and rewarding. In this article, we’ll delve into her exquisite Soufflé à L’orange paired with the irresistible Salted Caramel Nuts, perfect for holiday gatherings and special occasions.
The Charm of Soufflé à L’orange
A soufflé is a light, fluffy dish that showcases the perfect balance of flavors and textures. Ina’s Soufflé à L’orange is no exception. It highlights the bright, zesty notes of orange combined with a rich, creamy base, making it a delightful treat that is sure to impress any guest.
Ingredients
For the Preparation of the Soufflé Dish:
- 1/2 tablespoon unsalted butter (at room temperature)
- 2 tablespoons granulated sugar
For the Soufflé Base:
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup whole milk
- 1/4 cup granulated sugar
- 4 extra-large egg yolks (at room temperature)
- 2 tablespoons orange liqueur
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon grated orange zest
For the Egg Whites:
- 5 egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- Pinch of kosher salt
- 1/4 cup granulated sugar
- Confectioners’ sugar (for serving)
Instructions
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Prepare the Soufflé Dish:
- Preheat your oven to 400°F.
- Use a paper towel to spread 1/2 tablespoon of butter inside a 6-cup souffle dish. Then, add the 2 tablespoons of granulated sugar, tilting the dish to distribute it evenly. Tap out any excess sugar and set it aside.
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Make the Base:
- Melt 2 tablespoons of butter in a 9-inch round pot over medium heat. Whisk in the flour and cook for about a minute.
- Gradually whisk in the milk and 1/4 cup of sugar, cooking for another minute. Remove from heat and allow to cool slightly.
- Whisk in the egg yolks, orange liqueur, vanilla, and orange zest until well combined.
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Whip the Egg Whites:
- In an electric mixer bowl, combine the egg whites, cream of tartar, and salt. Beat on medium-high until doubled in volume.
- Slowly add 1/4 cup of sugar while the mixer runs, beating until soft, creamy peaks form.
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Combine Mixtures:
- Gently fold 1/4 of the whipped egg whites into the yolk mixture to lighten it. Then carefully fold in the remaining egg whites using a rubber spatula.
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Bake the Soufflé:
- Pour the mixture into the prepared dish, not exceeding 1 1/4 inches from the rim. Use your finger to create a small groove around the edge to help the soufflé rise evenly.
- Place in the oven and immediately reduce the temperature to 375°F. Bake for 30-35 minutes or until puffed and golden brown. Resist the temptation to peek!
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Serve:
- Dust with confectioners’ sugar just before serving to add a touch of elegance.
Salted Caramel Nuts
As an accompanying treat, Ina’s Salted Caramel Nuts are simple yet utterly addictive. The crunchy nuts coated in rich caramel, with a hint of salt, create a heavenly contrast to the airy soufflé.
Ingredients
- Assorted nuts (almonds, pecans, walnuts)
- Granulated sugar
- Unsalted butter
- Sea salt
Conclusion
Ina Garten’s Soufflé à L’orange and Salted Caramel Nuts embody the spirit of celebration and indulgence. While soufflés may seem intimidating, this recipe demystifies the process and encourages home cooks to embrace their culinary prowess. Serve these delights at your next festive gathering, and watch them become the stars of the evening! Enjoy every bite, and don’t forget to share the experience with loved ones.
Watch the video by Food Network
Video “Ina Garten's Souffle a L'orange and Salted Caramel Nuts | Barefoot Contessa | Food Network” was uploaded on 11/15/2025 to Youtube Channel Food Network