Apple Soufflé
- 3 oz or 2/3 cup 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
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 base 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 way 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.