This old-fashioned dessert separates into two delicious layers while baking - a moist sponge cake and a light custard.
Recipe information
Yield
Serves 4
Ingredients
1/3 cup sugar
1 tablespoon minced tangerine peel
1 tablespoon butter, room temperature
2 egg yolks
3 tablespoons all purpose flour
2/3 cup fresh tangerine juice
2/3 cup low-fat milk
3 egg whites
Preparation
Preheat oven to 350°F. Butter 8-inch diameter baking dish with 2-inch-high sides.Combine first 3 ingredients in large bowl. Stir until well mixed. Mix in egg yolk and flour. Stir in tangerine juice and milk. Beat egg whites in another large bowl until medium peaks form. Fold egg whites into tangerine mixture. Pour into prepared dish. Place soufflé dish in large shallow pan. Add enough water to pan to come 1 inch up sides of dish. Bake until sponge is set, about 45 minutes. Serve hot or cold.
Nutrition Per Serving
Per serving: calories
200; fat
7 g; sodium
105 mg; cholesterol
120 mg
#### Nutritional analysis provided by Bon Appétit
