Light and fluffy souffle made with the traditional flavours of crema catalana - cinnamon and orange.
Preheat the oven to 200'C.
Grease your ramekins with butter - start at the base of the ramekin and grease the sides using an upwards motion - this will help the soufflés to rise. Dust with sugar.
Zest and juice the orange. Make a caramel with half of the sugar. Add the milk, the zest and juice of the orange and the ground cinnamon to the caramel and combine well.
Whisk the cornflour slowly into the egg yolks until you have a thick, smooth paste. Add the milk mixture to the yolks and whisk. Return to the heat to thicken if required. Allow to cool room temperature.
Whisk the egg whites with the remaining sugar until you have stiff peaks. Fold the crema catalana mixture into the egg whites, taking care not to knock out too much of the air.
Pour the mixture into the ramekins and then bake in the oven for 8-10 minutes. Serve immediately.
«Serve with mandarin sorbet or fresh mandarin segments for a truly impressive dessert.»