4 eggs, separated
9 tsp. sugar
3 1/2 tbsp. flour
1 c. milk, heated
2 tbsp. orange marmalade
Rind of 1 sm. orange, shredded
1/8 tsp. orange extract
Dash of salt

In small saucepan combine egg yolks, sugar, and mix until thick. Add flour and mix well. Briskly stir in milk. Stirring constantly, cook over medium heat until thickened. Continue to stir and simmer gently 2 minutes to form a custard. Remove from heat and allow to cool.

Preheat oven to 400 degrees. Add marmalade, rind and extract to cooled custard. Beat egg whites with salt until stiff peaks form, gently fold into yolk mixture. Spoon into a 1 1/2 quart souffle dish (spray with Pam). Bake 5 minutes. Reduce oven temperature to 350 degrees and bake until golden brown, about 35 minutes. Serve warm.