Baked Orange Souffle

• 4 large eggs
• 1 teaspoon plus 2 tablespoons butter, divided
• 2 tablespoons plus 1/2 cup sugar, divided
• 5 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup 2% milk
• 2 tablespoons grated orange zest
• 1 to 1-1/4 teaspoons orange extract
• 1/8 teaspoon cream of tartar

1. Separate eggs; let stand at room temperature for 30 minutes. Coat a 1-1/2-qt. souffle dish with 1 teaspoon butter and lightly sprinkle with 2 tablespoons sugar; set aside.
2. In a small saucepan over medium heat, melt remaining butter. Stir in flour, 1/4 cup sugar and salt until blended. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Transfer to a large bowl; stir in the orange zest, extract and remaining butter.
3. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
4. In a small bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
5. With a spatula, stir 1 cup of the whites into the orange batter until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
6. Bake at 400u0b0 for 25-30 minutes or until the top is puffed and center appears set. Serve immediately.

eggs, butter, sugar, flour, salt, milk, orange zest, orange, cream of tartar

Taken from www.tasteofhome.com/recipes/baked-orange-souffle/ (may not work)