Orange Street Inn Oatmeal Souffle Recipes

ORANGE STREET INN OATMEAL SOUFFLE

Steps:

• Preheat oven to 325 degrees. Butter a 1 1/2 quart souffle dish or casserole, then cover the butter with a little sugar to coat it, like flouring a greased cake pan.
• Scald milk and the 2 tablespoons of butter by heating together in a small saucepan until just below boiling. Slowly add the oatmeal, stirring constantly and continue cooking until thick, stirring often. Remove from heat and then add Neufchatel, salt, sugar, and spices, stirring briskly until cheese is melted. Beat the 3 yolks slightly and add to oatmeal mixture, stirring constantly. Stir in raisins and nuts.
• Beat egg whites until stiff but still moist. Fold into oatmeal mixture with a rubber spatula. DO NOT OVER-FOLD, fold only until no large lumps of whites remain.
• Spoon the mixture into the prepared souffle dish. Bake 35 to 40 minutes until mostly set but the center still trembles a little. Serve immediately with cream or warm milk.
• Variation: For a more savory Oatmeal Bacon Souffle, omit sugar after buttering dish. Omit spices, raisins, and nuts. Instead, add 1 cup crisp, crumbled bacon, 1 1/4 teaspoon prepared mustard, and Tabasco to taste.

ORANGE SOUFFLé

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Butter a 9 1/2-inch deep-dish glass pie plate.
• Bring milk, 1/4 cup granulated sugar, cornstarch, and zest to a boil over moderate heat in a 2-quart heavy saucepan, whisking constantly. Boil, whisking, 1 minute. Remove from heat and whisk in butter, juice, and liqueur until butter is melted, then whisk in yolks until blended.
• Beat whites with salt in a large bowl using an electric mixer at medium speed until they just hold soft peaks. Add remaining 3 tablespoons granulated sugar a little at a time, beating, then beat until whites just hold stiff peaks.
• Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spread in pie plate with a rubber spatula and bake until puffed and golden, 16 to 18 minutes. Dust with confectioners sugar and serve immediately.

ORANGE SOUFFLE

Steps:

• Take orange custard in a bowl.
• Add milk, sugar and custard powder.
• Then add orange esence, orange colour and cocoa powder.
• Mix really well.
• Serve chilled!

OATMEAL SOUFFLE WITH CRUNCHY TOPPING

Steps:

• Heat oven to 400 degrees.
• Spray four 5-oz souffle molds, custard cups or ovenproof bowls with nonstick cooking spray; place in 15x10x1 inch baking pan.
• In a small saucepan bring the milk and butter just to a boil.
• Gradually add oats while stirring constantly.
• Reduce the heat to medium-low; cook 1 to 2 minutes or until oats thickened, stirring often.
• Remove from heat; pour the oat mixture into a large bowl.
• Add sugar, salt, cinnamon, sour cream and 1 egg yolk; stir until smooth.
• Add dried fruit and set aside.
• In a medium bowl beat all 3 egg whites until stiff but not dry.
• Gently fold egg whites into oat mixture using a rubber scraper.
• Do not overmix; small lumps of egg white will remain.
• Gently spoon the mixture into molds.
• Sprinkle the tops with brown sugar.
• Place in preheated oven and bake for 15 to 20 minutes or until souffles are puffy and a knife inserted in center comes out with a few moist crumbs.
• Serve immediately.

OATMEAL SOUFFLE

Steps:

• Preheat oven to 325 degrees.
• Butter and sugar a 1 1/2 quart souffle dish or 4 small ramekins.
• Pour milk and butter into a small saucepan and heat until barely boiling. Slowly add oatmeal, stirring constantly. Cook until thick.
• Remove from heat and add cream cheese, brown sugar, salt, nutmeg and cinnamon. Stir briskly to blend and smooth.
• Beat 3 egg yolks slightly and add to oatmeal mixture.
• Stir in raisins and nuts.
• Beat egg whites until just stiff. Gently fold egg whites into the mixture ensuring even distribution.
• Spoon mixture into the dish or ramekins.
• Bake a large dish for 35-40 minutes, or the small ramekins for 10-12 minutes. It should turn a rich brown with a rising, souffle appearance.