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