Cooking Steps:

• Preheat oven / halo-cooker to 210°C.

• Coat soufflé cups with cooking spray or melted butter; sprinkle with 1 tablespoon sugar. Set aside.

• Place flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Add 4 tablespoons sugar and rind; stir well. Bring to boil over medium heat; cook 1 minute or until thickened, stirring constantly. Stir in juice and wine; set aside.

• Whisk egg whites and salt at high speed of a mixer until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth egg white mixture into orange mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé cups.

• Bake at 210°C for 20 minutes or until puffy and set. Sprinkle with powdered sugar (if needed). Serve immediately.