Individual Apple Souffles
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Individual Apple Souffles

Individual Apple Souffles

Ingredients

Method

  • For the Apple Puree
  • 250g cooking apples, peeled and chopped
  • 1 tbsp Calvados
  • 1 lemon, juice only
  • 2 tbsp sugar
  • For the Souffle
  • 15g melted butter
  • 500g vanilla custard
  • 2 tbsp cornflour
  • 4 egg whites
  • Preheat the oven to 200C and grease 4 x 250ml souffle dishes with melted butter. Add the diced apple to a small saucepan with the lemon juice, Calvados, sugar and 3 tbsp of water, then simmer for 10 mins or until completely soft.
  • Whisk 150ml of custard with the cornflour and stir into the apple puree. Cook for 3 mins to thicken, then add to a large bowl and leave to cool. Whisk the egg whites to stiff peaks, then fold into the cooled apple mix. Spoon into the souffle dishes, flatten the top with a knife, and bake for 15 mins or until risen. Serve with the remaining custard, and enjoy.
30 mins
4 serving

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