Individual Apple Souffles
- 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