Apple soufflés

  • Vegetarian


250g Bramley apples
1 tbsp Calvados (optional)
Juice 1 lemon
2 tbsp caster sugar

15g unsalted butter, melted
500g tub Waitrose Seriously Madagascan Vanilla Custard 
2 tbsp cornflour
4 large Waitrose British Blacktail Free Range Egg whites


1. Preheat the oven to 200°C, gas mark 6 and grease 4 x 250ml ramekins or soufflé dishes with the melted butter. Then make the apple purée. Peel and finely dice the apple, put into a small saucepan with the Calvados, lemon juice, sugar and 3 tbsp water and bring to the boil. Turn the heat down and simmer for 10 minutes until completely soft.

2. Whisk together 150ml of the custard and cornflour, stir into the apple purée and cook for couple of minutes until thickened. Tip into a large bowl and leave to cool.

3. Whisk the egg whites to stiff peaks then fold into the cooled apple mixture. Carefully spoon into the ramekins and flatten the tops with a palette knife. Place on a baking tray and bake for 15 minutes until risen and golden. Serve the soufflés with the remaining cold custard.

  • Preparation time: 15 minutes plus cooling
  • Cooking time: 15 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,694kJ
Fat 21.2g
Saturated Fat 12.9g
Carbohydrate 45.8g
Sugars 31.7g
Protein 7.7g
Salt 0.2g
Fibre 1g

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This recipe was first published in Wed Sep 03 08:07:00 BST 2014.