Tangerine Soufflé with Citrus Sauce

My second soufflé experience was not at all like my first.  While I did remember to verify the recipe was for the 2 qt. size dish this time, the result was a bit different.  It tasted good--not good enough to repeat, though.  I shall seek out other soufflé recipes, of course.  I followed this recipe nearly exactly:
http://www.bonappetit.com/recipe/tangerine-souffl-with-citrus-coulis

I believe one major flaw is the lack of specification on type and weight of tangerines.  I used mostly honey tangerines, as I bought a bag of those, believing it would be enough.  It was almost enough; when I went for my second grocery run, it was a different store where the honey tangerines looked awful, but they had some smaller ones (closer to size of clementines) that looked very nice, so I ended up using a few of those.  I am certain that the amount of sauce that would have been produced for the citrus sauce would have been far less with the smaller variety.  Anyhow, like I said, it wasn't bad, just not spectacular.  And oh did it ever climb!  Perhaps even a little too much, but that was not a problem.  If you do decide to attempt this recipe, be advised that the baking time needs to likely be 5-10 minutes longer.  It says that it is supposed to be a bit wobbly in center; mine was perhaps too wobbly.  And the citrus sauce does NOT thicken in the fridge, not even after adding some cornstarch and cooking it a little.

Ingredients:

--citrus sauce-- (I refuse to call it 'coulis' like it is in recipe, as this is nowhere near such)
6 tangerines, peeled
1/4 c. fresh tangerine juice
3 T. sugar
1 T. fresh lemon juice

--soufflé--
unsalted butter (to brush/coat inside of soufflé mold)
5 T. plus 1/2 c. sugar, divided
3/4 c. fresh tangerine juice, divided
1 T. plus 2 tsp. cornstarch
2 tsp. finely grated tangerine zest
1 tsp. fresh lemon juice
6 large egg whites, room temperature
1/4 tsp. cream of tartar
4 large egg yolks, room temperature
powdered sugar, for dusting

Instructions:

1. For the citrus sauce: purée all 'citrus sauce' ingredients in a blender until smooth.

2. Pour through a strainer set over a medium bowl.  Chill for at least 1 hour, up to 1 day.

3. Heat oven to 400°F.  Brush the soufflé dish with melted butter, then coat with 2 T. of sugar and set aside.

4. For the soufflé: whisk together 2 T. tangerine juice and cornstarch in a small bowl.

5. Bring 1/2 c. tangerine juice, 3 T. sugar, and zest to boil in a small saucepan, stirring until sugar dissolves.

6. Add cornstarch mixture and whisk constantly until thickened, about 1 minute.  Transfer to a large bowl.

7. Whisk in lemon juice and remaining 2 T. tangerine juice.  Let mixture cool.

8. Meanwhile, place egg whites with cream of tartar in a large bowl.  Beat with an electric mixer on medium speed until soft peaks form.

9. With mixer running, gradually add remaining 1/2 c. sugar by tablespoonfuls, beating until blended between additions.  Continue beating meringue, increase speed to medium-high, until firm, glossy peaks form.

10. In a separate bowl, beat egg yolks with electric mixer until light and pale yellow, about 3 minutes.

11. Gently stir in 1/2 c. of the meringue into the egg yolks.

12. Carefully fold in remaining meringue.  Transfer mixture to prepared soufflé dish.

13. Place soufflé in oven, then reduce temperature to 375°F.  Bake until set around edges but still slightly wobbly in center, about 40 minutes (as mentioned above, I think 45-50 minutes may be better).

14. Dust with powdered sugar and serve immediately with citrus sauce.