- Apples:
- 1 tablespoon butter
- 1 Granny Smith apple - peeled, cored, and diced
- 1 tablespoon white sugar
- Batter:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup 2% milk
- 1/2 teaspoon salt
- 1 pinch freshly ground black pepper
- 1 pinch cayenne pepper
- 1 pinch freshly grated nutmeg
- 2 eggs, separated
- 3 ounces sharp white Cheddar cheese, shredded
- Place a large skillet over medium-high heat and melt 1 tablespoon butter just until the edges of the butter look slightly browned and smells nutty, about 1 minute. Stir apples into butter and cook until they just begin to soften, about 2 minutes. Sprinkle with sugar and continue to cook until apples are soft and slightly caramelized, about 5 minutes. Transfer apples to a plate and spread out to cool.
- Preheat oven to 400 degrees F (200 degrees C). Grease 4 ramekins generously with butter. Place ramekins onto a sheet pan.
- Melt 2 tablespoons butter in a small skillet over medium heat; stir in flour and cook until mixture is smooth and raw taste of flour is cooked out of the roux, 2 to 3 minutes. Pour milk into roux, bring to a simmer, and whisk until mixture thickens to a smooth white sauce, about 2 minutes. Cook, whisking, for 1 minute more and remove from heat; cool white sauce to lukewarm temperature.
- Pour white sauce into a large mixing bowl and whisk in salt, black pepper, cayenne pepper, nutmeg, and egg yolks. Stir Cheddar cheese into white sauce mixture until thoroughly combined.
- Whisk egg whites in a glass or metal bowl until they hold soft, fluffy peaks, about 2 minutes. Gently fold half the beaten egg whites into the souffle batter. Repeat with remaining whites to make a soft, airy batter. Fold in cooled apple mixture. Divide mixture into prepared ramekins.
- Bake in the preheated oven until souffles have risen and tops are browned, about 22 minutes. Souffles will fall slightly as they cool. Serve warm.
03/27/2018
recipepes.com
Apple and Cheddar Cheese Souffles, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
