Butter the souffle dish or ramekins. Using about 2 tbsp of the sugar, coat the base and sides. Refrigerate until ready to use. Finely grate the orange zest and place in a saucepan with 1/4 cup of the sugar, 3/4 cup of the milk and the cardamom pods. Bring to a boil over medium heat, stirring to dissolve sugar. Remove the pan from heat, cover and let stand for 15 minutes. Remove the cardamom pods.
Squeeze the juice from the orange and strain into a small saucepan. Place over medium heat and boil until reduced to about 1 tbsp. In a small bowl, mix the remaining 1/4 cup of milk with flour and salt.
Whisk the flour and milk mixture into the infused milk. Bring to a boil over medium heat, whisking and then cook for 1 minute whisking continuously. Remove from the heat and whisk in the egg yolks, 1 at a time, then the reduced orange juice. pour into bowl and cover surface directly with plastic wrap and leave to cool.
Preheat the over to 400 F. With an electric beater, whisk the egg whites until frothy. Add the cream of tartar and continue to whisk until soft peaks appear. Slowly add the remaining sugar and continue to whisk until the whites are thick and glossy. Add a small amount of whisked egg white to the orange mixture. Stir well and then add the lightened mixture to the egg whites. Using a spatula, gently fold them together. Spoon the mixture into the prepared dish(es), piling up in the center, and then smooth the top. With a clean thumb make a trough around the top inside edge of each dish to detach mixture from sides then place on baking sheet. Lower over to 375 F and place on middle rack and bake until puffed and just firm, 15 mintues for ramekins, and 25 to 30 for the large dish. Dust with icing sugar and serve immediately. Serves 6
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