Imperial Sugar
Dixie Crystals




*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Evenly brush 5 to 6 ramekins with melted butter. Sprinkle evenly with granulated sugar and set aside on a cookie sheet.
  2. In a small saucepan bring milk, vanilla, salt and about a tablespoon sugar (removed from  first listed measured 1/4 cup sugar) to a boil.
  3. In a separate bowl whisk first listed egg yolks with remaining first listed sugar and whisk vigorously. Add cornstarch and whisk until smooth. Pour a small amount of boiled mixture into yolk mixture and whisk until well combined. Pour about half of remaining boiled milk into yolks and whisk well. Pour yolk mixture into pot containing boiled milk and whisk energetically over high heat until mixture has thickened.
  4. Remove from heat and add zest of orange, cover with plastic food film and let cool to approximately 180°F.
  5. Whisk in second listed egg yolks one at a time. Waiting for previous added yolk to be fully incorporated before adding next.  Add flour and whisk until smooth. Return to heat and whisk to a full boil. Add liquor and whisk smooth. If desired mixture can now go into refrigerator and following steps can be resumed when your guest are ready for dessert.
  6. Preheat oven to 400°F.
  7. In a very clean bowl whip egg whites and gradually add remaining sugar, whip to medium almost firm peaks.
  8. Fold whipped egg whites into above mixture about a third amount at a time, ensuring a light and airy mixture.
  9. Scrape batter into prepared ramekins and smooth the surface with back of a knife. Place in oven. After 10 minutes reduce oven temperature to 375°F and bake an additional 12-15 minutes until soufflés have obtained a golden color and feel firm and sponge-like.
  10. Serve immediately.
Dixie Crystals Insight

If desired prepare the soufflé base in the morning and place it in the refrigerator. When your guests are ready for dessert, whip the egg whites with sugar and fold them into the base.

Watch as Chef Eddy gives helpful techniques and makes a perfect souffle from scratch in this video.