Instructions: Preheat oven to 325 degrees. Cut off top third of each orange; reserve tops.

Using a large metal spoon, scoop out oranges, putting pulp of 4 oranges into a bowl and saving the rest. In a blender, process pulp until just pureed, 45 seconds to 1 minute. Pour pulp through a sieve into a medium bowl, pressing gently with back of a wooden spoon to release juice. Using a zester or peeler, remove zest from reserved orange tops. Mince zest and reserve 1 tablespoon.

In a large saucepan, combine juice and butter. Bring to a boil and continue to boil 3-4 minutes, until reduced by 1/4. Stir in minced zest. Reduce heat to low and whisk in flour to make a smooth paste. Whisk in sugar and salt, and cook, stirring constantly, for 3 to 4 minutes, until mixture thickens and becomes gelatinous.

Remove from heat and gradually whisk in egg yolks until a creamy mixture forms and color lightens, 1 to 2 minutes.

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

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