Recipe by Chef Katy Stroud, Photography by Clay Dolan
With their rosy red skin, crisp flesh, sweet juice, and endless recipe possibilities, apple desserts are a quintessentially fall staple. Lamblicious offers a fantastic apple butter condiment which was used in this decadent apple butter soufflé. Soufflés are notoriously tricky to make, but once mastered you will want to make them again and again. This recipe was created with the colder days in mind—gather your family together and wow them with this gorgeous lofty dessert. Serves 4.
- 4 egg yolks
- 4 Tbsp sugar
- 4 Tbsp all-purpose flour
- 250 ml milk
- 1/2 cup apple butter (Lamblicious)
- 4 egg whites
- 1/4 cup flour
- 1 tsp cream of tartar
- nob of butter
- 2 Tbsp sugar
- 1 tsp cinnamon
SALTED CARAMEL SAUCE
- 2 cups sugar
- 120 ml water
- 240 ml cream
- 2 pinch Kosher salt
- small nob of butter
- To make the pastry cream, pour the milk into a pot and bring to a scald. In a mixing bowl combine the egg yolks and sugar and mix well. Adding in the flour last. Whisk all together until there are no lumps of flour.
- Temper the egg yolk mixture with the scalded milk. To do so you must slowly pour the hot milk into the eggs while whisking at the same time.
- Give everything a good stir and put back into the pot.
- Using a whisk continue mixing while cooking the pastry cream over medium heat until it has thickened.
- Remove from heat and place parchment paper over the surface of the pastry cream. Not doing so will allow a film to build over the pastry cream which will then need to be removed.
- Allow pastry cream to cool before adding in whipped egg whites.
- Preheat oven to 355°F. (No convection)
- Slowly whip egg whites until frothy.
- Gradually adding in 1/4 cup of sugar.
- Add in cream of tartar and whip egg whites to soft peaks on medium speed.
- You have achieved soft peaks when the tip of the meringue slightly folds over onto itself. If the egg whites are whipped too much, their strength will be exhausted and the soufflé will not rise properly.
- Gently fold 1/3 of egg whites into cooled pastry cream. DO NOT WHIP, and DO NOT STIR, this will collapse the air in the whites.
- Once the pastry cream has lightened, add the remainder of the egg whites, folding gently until fully combined. Set aside.
- Take a nob of butter and grease the inside of 4 ramekins. Bottom and sides.
- Mix the cinnamon and sugar together in a bowl. Divide this up between each ramekin.
- Rolling the ramekin slowly to allow the sugar to stick to the butter. Dump excess out and repeat with remaining ramekins.
- Wipe the top rim of the ramekin clean.
- Fill the ramekin 3/4 full of soufflé mix and level off. Making sure the rim of the ramekin stays clean.
- Place in the oven and bake for 15-20 minutes without convection.
- As soon as the soufflés are removed from the oven dust them with icing sugar. Pour the hot caramel sauce into the middle of the soufflé once served at the table.
- Place sugar and water in a pot and stir to moisten all of the sugar.
- With a clean pastry brush and water, gently brush down any sugar on the inside walls of the pot. Not doing so will cause cooked sugar to crystallize while caramelizing.
- Allow sugar to caramelize on med heat, brushing down the inside walls of the pot as you go.
- Once sugar has caramelized, carefully pour in the cream and salt. The mixture will be aggressively bubbly. Be careful.
- Once the bubbles have calmed down, carefully stir the mixture. Return to low heat to be sure all ingredients are combined thoroughly.
- Serve warm over the soufflé.