2 Tbsp self-raising flour or gluten-free self-raising flour
60g (¼ cup) caster sugar
125ml (½ cup) low-fat milk
60ml (¼ cup) freshly squeezed orange juice
2 tsp finely grated orange zest
2 tsp finely grated lemon zest
2 x 50g eggs, separated
1 eggwhite (from 50g egg)
Icing sugar or gluten-free icing sugar, to serve (optional)
Preheat oven to 180°C (fan-forced). Spray 4 x 250ml (1-cup) ovenproof ramekins or soufflé dishes with cooking spray. Put ramekins on an oven tray.
Put flour and 1 Tbsp of the sugar in a small saucepan. Gradually whisk in milk and orange juice. Cook, stirring, over a medium heat for 8-10 minutes or until sauce thickens and comes to a simmer. Cook, stirring, for 1 minute. Stir in orange zest and lemon zest.
Transfer sauce to a large bowl. Set aside for 10 minutes to cool slightly. Whisk in egg yolks.
Put eggwhites in a medium dry, clean bowl. Using clean electric beaters, whisk until stiff peaks form. Add 1 Tbsp of remaining sugar and whisk until sugar dissolves. Add remaining sugar and whisk until it dissolves. Add a large spoonful of eggwhite mixture to sauce and mix until combined. Add remaining eggwhite mixture to sauce and fold in until just combined.
Spoon mixture into ramekins. Bake for 15 minutes or until puffed and cooked through. Transfer ramekins to plates. Dust with icing sugar, if you like. Serve immediately.
Nutrition Info PER SERVE 600kJ, protein 5.9g, total fat 3.6g (sat. fat 1.1g), carbs 22.4g, fibre 0.3g, sodium 98.8mg. Carb exchanges 1½. GI estimate medium. Gluten-free option.