Here is a classic simple dessert using some of the best citrus available in the Malibu area.  There is a great farm that goes to the malibu farmers market every sunday and he has the best citrus fruit I have ever tasted.  It seems like every few weeks he has a new variety as well ( the farm is Etheridge Organic Farm).  He has more than citrus but really everything he has is the best.  This time he had cara cara oranges which comes from the family of navel but are a bit smaller, sweeter, less acidic, and has a pinkish tint to them.  They are absolutely fabulous!  This is really straight forward with little fuss.  The picture I took was left over batter that I baked in a spring form pan.  It is hard to take a perfect shot of a souffle unless you have everything ready to go as soon as you take it out of the oven which is hard when you have to serve your guest a hot souffle. Here is the recipe I know you will enjoy it because everyone else did.

Cara Cara Souffle

8 egg yolks
10 egg whites
1/4 tsp of cream of tartar
3/4 cup of sugar, plus more for ramekins
2 tbsp of butter, plus more for ramekins
2 tbsp of flour
1 cup of milk
1/3 cup of cara cara juice plus zest from 2 oranges
1 tsp of vanilla or bean

To garnish
powdered sugar
cara cara supremes (2 oranges)

For the Cara Cara Souffle

Prepare 16 large ramekins by buttering the inside and coating them with extra sugar (not apart of the measured amount). In a medium sauce pan add 2 tbsp of butter to melt on medium heat.  Once melted add the 2 tbsp of flour to make a roux.  Cook for one minute and then add juice, milk, and zest stirring to reduce lumps.  Bring to a simmer.  Meanwhile mix egg yolks with half the sugar.  Once the milk mixture has come to a hard simmer, temper the egg yolks with the milk mixture.  Then place back into the pot and cook for 5-8 minutes stirring consistently to avoid scrambling.  The mixture should thicken like curd or pudding.  Stir in the vanilla and strain into a bowl, set aside to cool.  Then place your egg whites into a stand mixer and start whipping on medium high.  Once the egg whites start to froth you can add the cream of tartar, then slowly add the the remaining half of sugar.  Beat until egg whites are stiff peaks.  Once you have stiff peaks fold in the egg white mixture a 1/3 at a time into the egg yolk base.  Repeat until you have all the egg whites folded into the egg yolk base.  Then fill the ramekins to the top, tap the ramekins down on the counter top to help with any air pockets.  Then with an offset spatular smooth off the top to match the height of the ramekin.  Place on a sheet pan and place in a preheated oven at 375 degrees.  Bake for 11 minutes.  Take out and dust with powdered sugar and add a few supremes serve and enjoy immediately! (Try adding Creme Anglaise for another great option)

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