I love reading the books in my Handbag Gallery, but sometimes I need a sweet treat. During the glorious apple season, I love to bake an Apple Soufflé. Warning! This is heaven and highly addictive. I would like to share twelve steps to heaven with you.
Soufflés are often considered to be the pinnacle of home baking and guaranteed to win you a lot of fans and happy friends. The most difficult aspect of making a good soufflé is in making a very thick custard stirred with a drop of patience. If you can get the hang of this, then you should be able make a great soufflé every time.
Ingredients
250 ml whole / full-fat milk
100g caster sugar
40g plain flour
3 medium-sized apples
juice of 1 Lemon
4 eggs
1 vanilla pod (or vanilla extract if don’t have)
6 ramekins
softened butter for ramekins
- First make the custard. Add the milk and 50g of the caster sugar to a pan and heat. The milk needs to be hot but not boiling and check that it doesn’t get a skin on it.
- As the milk is heating, separate 2 eggs. Keep the egg whites aside in a bowl for use later. In a different bowl add the 2 egg yolks and the other 2 eggs, the flour and the seeds from the vanilla pod. Beat together well with a wooden spoon. Tip: chopping board, split the vanilla pod with a large sharp knife. Turn the knife slightly on its side and flatten the pod out and the scrape the seeds out. Put the used pod into a jar with sugar in and it makes a beautifully fragrant and flavoured sugar for future use!
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Pour hot milk into mixture of two egg yolks, two eggs and flour When the mixture is smooth, pour in the hot milk into the bowl with the mixture and mix well. Then pour this back into the pan and onto your cooker on a medium heat. Keep stirring. Take care to not over-heat the pan as this can cause it to split. Stir until it becomes very thick, stiff but still smooth, without lumps.
Take care to not over-heat the pan as this can cause it to split. Tip: If you are unsure or nervous turn the heat down and stir for longer. Stirring continuously will help stop lumps and the custard splitting. When done leave aside to cool for about 30 minutes.
- Whilst it is cooling, peel and core the apples. Dice into very small pieces and put into a small bowl and cover with the lemon juice.
- Pre heat your oven to 190 degrees C / 375 F or Gas Mark 5. No fan required.
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Whisk up the two egg whites until soft peaks Take the bowl with the egg whites, that have been set aside, and add the remaining 50g caster sugar. Whisk the egg whites until you have stiff, glossy peaks. This takes a few minutes.
- Get the ramekins and wipe the insides with some of the softened butter. Tip: I usually find this easier with a small piece of greaseproof paper.
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Stir until it becomes very thick, stiff but still smooth, without lumps. Tip: If you are unsure or nervous turn the heat down and stir for longer. Add the diced apples to the cool custard and mix in.
- Then add the egg whites to this custard and apple mixture and fold in. Tip: Add in a 3rd of the egg whites and mix it in vigorously first. Then add the remainder and then fold this in more gently with a spoon to keep more of the air in.
- Spoon the mixture into the ramekins, up to the rim. Smooth of if needed with either your fingers or a knife.
- Place the ramekins onto an oven tray and bake for 15 minutes, until risen and firm.
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Souffle Heaven Remove from the oven and serve immediately in the ramekins.
I confess, I abandoned my writing to watch the Great British Bake Off. I fancied my chances at writing a book of recipes. It took quite a lot of time to make the soufflés, take the photos and write the recipe. I hope you will try the recipe. Please share any of your baking successes. Happy baking!
Please see all my food related posts on Writing on a Plate and my website and blog at JessieCahalin.com.
