Anyone who knows me knows that I love to cook. I love trying new recipes and putting my own spin on things.
Have you seen the video’s floating around? You know, the one’s with the amazing desert and entree’s? They make it look so simple, and I cannot help but think “Pinterest Fail” when I see some of the technique’s they do.
One that caught my eye recently is the little souffles made inside of lemons. They are so fancy and decadent, yet so simply put together. I knew I had to try it. Luckily, I had a bag of navel oranges I just purchased, and my Nellie’s Free Range Eggs I got to try, and I wanted to put my own creative spin on it.
Orange Creamsicle Souffle’s. Yes.
Using the Nellie’s eggs felt so right. The best of the best, inside such a fancy-smancy desert. They look so fresh, and the packaging is awesome as well. It is a cute little plastic on plastic carton that helps protect the eggs inside from getting smooshed. They are natural, free range eggs, not that other crap, so they are a little more pricey (they were $4.49 a dozen at my local grocery store).
I used 4 fairly large navel oranges for this recipe (pictured above). Here is what you need;
- 4 Oranges
- 2 tbs All Purpose Flour
- 1/2 cup sugar (divided 1/4 & 1/4)
- 1 tsp Vanilla extract
- 1 tbs Milk
- Zest from oranges
- 3 eggs (separated)
Using Nellie’s Free Range Eggs, divide all 3 eggs into 2 bowls – egg whites in one, egg yolks in the other.
I put the egg whites into the mixing bowl so I can get the meringue started. You have to whisk the egg whites an 1/4 cup of sugar until soft peaks form. I let that run while I started the rest.
I took each orange an cut the bottoms just a bit to make them flat so I can stand them up straight without falling over or rolling around. Then, I cut the tops off, an dug out the insides as neatly as I could (watch you do not poke any holes in the orange peel!) Then I put the pulp inside of small strainer and squeezed out the juices. Feel free to eat all of the yummy left over pulp!
Now, mix a 1/4 of the juice from the oranges, and the Vanilla extract & milk. Add this to the egg yolk, flour, and remaining 1/4 white sugar. Whisk and then add to a double boiler or in my case, a heat safe bowl over a pot of boiling water. The key is to keep whisking until the egg mixture thickens up real nice. Then, remove it from the heat, and continue to whisk until the mixture cools. It should be nice an smooth without lumps.
Then, when your meringue has soft peaks, fold it slowly into the cooled egg mixture. The last step is to pour this mixed into your open orange shells a little more then half way. They will rise significantly, so do not overfill!
Bake at 350 for about 20 minutes or until the tops have browned a bit. Then top with powdered sugar and serve warm or cooled.
Enter to WIN 2 Dozen of Nellie’s Free Range Eggs
To find out where to buy Nellie’s Free Range Eggs in your area, check here;
Oh, and Happy Egg Month! You didn’t know May was national egg month? Now you do!
*I was given the eggs for free to use in this recipe by Nellie’s Free Range Eggs. All opinions and photos are my own.
If you’re not already familiar, Nellie’s is committed to providing better lives for hens, which means better eggs for you and your family! Coming from the first Certified Humane® farm in the country, Nellie’s girls (aka hens) are never caged and have as much, or as little, access to outside as they want. Nellie’s also supports a network of small family farms, unlike competitors with massive factory-farm set ups.
