Individual Orange Souffles

Preheat an oven to 325 degrees F. Cut off the top third of each orange and reserve the tops. Using a large metal spoon, scoop out the oranges, putting the pulp of 4 oranges into a bowl and saving the rest for another use. In a blender, process the pulp until just pureed, about a minute. Pour the pulp through a sieve into a medium bowl, pressing on it gently with the back of a wooden spoon to release the juice. Using a zester or peeler, remove the zest from the reserved orange tops. Mince the zest and reserve 1 tablespoon.

In a large saucepan, combine the juice and butter. Bring to a boil and continue to boil for about 3 minutes, until reduced by one-fourth. Stir in the minced zest. Reduce heat to low and whisk in the flour to make a smooth paste. Whisk in the sugar and salt and cook, stirring constantly for about 3 minutes, until the mixture thickens and becomes gel-like. Remove from the heat and gradually whisk in the egg yolks until a creamy mixture forms and the color lightens, about 1 minute.

In a large bowl, beat the egg whites until stiff, glossy peaks form. Fold the egg whites into the juice mixture. Fill the 6 orange shells equally with the mixture. Place the shells on a baking sheet and bake for 15 to 18 minutes, or until the souffles are puffed and lightly golden. Serve immediately.