Apple Soufflé with Cinnamon Crème Anglaise

For the soufflé:

  • 3 oz or 2/3 cup bread or pastry flour
  • 3 oz or 6 Tbsp soft butter
  • 2 cups milk
  • 4 oz or 1/2 cup sugar
  • 8 egg yolks
  • 1 tsp vanilla
  • 1/4 cup apple cider jelly
  • 10 egg whites
  • 2 oz or 1/4 cup sugar
  • 12 small soufflé dishes
  • Soft butter and extra sugar for dishes

For the Crème Anglaise:

  • 1/2 cup sugar
  • 4 egg yolks
  • 1 3/4 cup whole milk
  • 1 cinnamon stick

Preheat your oven to 375. Begin by buttering the inside of each soufflé dish liberally and coat the butter layer with granulated sugar. Set aside on a large sheet pan. Work the flour and butter together with your fingers to form a paste. In a small sauce pan, dissolve the sugar in the milk and bring it to a boil. Remove mixture from heat and whisk it into the flour paste, making sure there are no lumps. Return this mixture to the sauce pot and place back over medium heat. Whisk constantly for several minutes until the mixture thickens and the starchy flavor is gone. Transfer the hot mixture to a large mixing bowl and let it cool for 5 or 10 minutes. Beat in the egg yolks, vanilla, and apple jelly. For the best results, chill this bas in the refrigerator for 30 minutes. Whip the egg whites to soft peaks. With the mixer running, slowly add the sugar and whip the eggs to firm peaks (not all the ay stiff). Fold the whites into the soufflé base with a rubber spatula. Immediately pour the batter into the prepared dishes.  Bake for 30 minutes.  Do not open the oven while they are baking.  Serve immediately with Cinnamon crème anglaise.

In a heavy bottomed sauce pan, combine the milk and cinnamon stick.  Bring the mixture to a boil, turn off the heat and let the flavors steep for 15-30 minutes.  In a separate bowl, combine the egg yolks and sugar.  Whisk together until they become pale yellow.  Before combining the 2 mixtures prepare a bowl with a fine mesh strainer over an ice bath. Have this set-up right next to the stove. Return the milk mixture to a simmer.  Slowly, while whisking constantly, temper the milk into the eggs.  Return the mixture to the sauce pot and cook over medium heat, whisking constantly and scraping the corners and bottom of the pan.  Cook the mixture until it coats the back of a wooden spoon or an instant read thermometer reads 150ºF (over 165ºF the eggs will curdle).  Immediately remove the mixture from the heat and pour it through the strainer into the bowl over the ice bath.  Push the custard through the strainer with a wooden spoon or the back of a 2 oz ladle.  Stir the custard in the bowl until it is cool to the touch.  Refrigerate until ready to use.

Posted in: