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Apple Souffle

by Lori on January 1st, 2012

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An apple souffle for brunch is the perfect way to start the new year.

Last year, I made a resolution to learn how to bake a souffle. I am a little late in completing my resolution, but better late than never. Making a souffle was not as difficult as I thought it would be. It actually took less time than baking an apple pie. The texture of the souffle was similar to a quiche, but a little lighter and creamier.

About the Recipe

For my first souffle, I decided to try this apple souffle recipe from food.com.

The Cast of Characters

Apple and eggs are the main ingredients in this recipe.
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The Play-by-Play

Peel and thinly slice your apples.
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Toss the apples in lemon juice, sugar and cinnamon.
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Mix together egg yolks, salt and corn starch.
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Stir together the egg yolk and apple mixtures.
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In a clean bowl, whip egg whites until stiff peaks form.
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Carefully fold the egg whites into the apple mixture.
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Divide the mixture among the ramekins.
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Bake for 20 minutes at 400 degrees.
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Serve immediately.

Tips and Tricks

  • Picking the apples – I used Cortland apples. They are great for baking and hold their shape after baking. They also have a nice sweet flavor.
  • Handling the egg whites –  Use a stand mixer with a whisk attachment to make the job easier. Whisk on medium speed. Keep whipping the egg whites until they are white and look almost like whipped cream. There will be stiff peaks when you lift the whisk attachment out.
  • Substituting ingredients – The original recipe called for potato starch. I didn’t have any, so I substituted corn starch instead.
  • Baking in ramekins – I baked these in individual-sized ramekins in a water bath. The original recipe can also be baked in a standard quiche dish. Just bake for about 10 minutes longer and without a water bath if you use a quiche dish.
  • Serving tips – I dusted mine with some powdered sugar before serving. I think they would also be good drizzled in maple syrup, like an apple pancake.
Recipe: Apple Souffle

Summary: A fluffy and creamy sweet apple souffle, perfect for brunch

 Ingredients

3 Cortland apples
1/2 lemon, juiced
1 tablespoon sugar
1/2 teaspoon cinnamon
3 eggs, separated
1 tablespoon cornstarch
1 pinch kosher salt
Cooking spray

 Instructions

  1. Preheat oven to 400 degrees.
  2. Spray three ramekins with cooking spray.
  3. Place ramekins in a baking dish, and add water to the dish to come up about 1 inch on the outside of the ramekins.
  4. Place the baking dish and ramekins in the oven to warm while preparing the souffle.
  5. Peel and thinly slice the apples.
  6. Toss the apples with the lemon juice, sugar and cinnamon.
  7. In another bowl, beat together the egg yolks, cornstarch and salt.
  8. Stir the egg mixture into the apple mixture.
  9. In a clean mixing bowl, whip the egg whites until stiff peaks form.
  10. Carefully fold the egg whites into the apple mixture.
  11. Divide the mixture among the ramekins and bake for 20 minutes.
  12. Serve immediately.

Preparation time: 15 minute(s)

Baking time: 20 minute(s)

Number of servings (yield): 3

4 :  ★★★★☆ 1 review(s)

 

2 Comments
  1. The taste and texture of apples against the creamy souffle is no doubt an amazing treat. I will definitely need to try this one, instead of making that apple pie the next time I am craving an apple dessert. That first picture really does entice-yum! Great post.

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