Apple Cheese Soufflés
If you've never had one before, you'll be pleasantly surprised by these Apple Cheese Soufflés! They're absolutely heavenly!
Ingredients
APPLE MIXTURE
- 2 large apples such as Fuji or Granny Smith, cored, peeled and diced
- 2 tbsp. unsalted butter tips & tricks
- 1 tbsp. brown sugar
- 1/4 tsp. ground Himalayan pink salt
SAUCE
- 2 tbsp. butter
- 2 tbsp. unbleached all-purpose flour
- 1 cup cold half-and-half
- 1/4 tsp. hot paprika
- 1 pinch ground Himalayan pink salt
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 3 large free-run eggs, room temperature, yolks and whites separated
- 1/8 tsp. cream of tartar
- 1 cup sharp Cheddar cheese, grated
COCOTTES or RAMEKINS
- 1 1/2 tbsp. soft butter, or as needed
- 1/4 cup Grana Padano cheese, finely grated
Directions
APPLE MIXTURE
- In a skillet over medium heat, melt butter. When it starts sizzling, add diced apples and sauté for 2 minutes. Add brown sugar and salt; cook for 3 to 4 minutes or until the liquid is almost evaporated and the apples are soft enough to be broken with the tip of a wooden spoon.
- Transfer the apple mixture to a bowl to cool off; set aside.
SAUCE
- Return the skillet over medium heat and add butter. When melted and hot, add flour and whisk for 2 minutes to remove the raw taste.
- Slowly pour in half-and-half, whisking constantly until there are no lumps and the sauce thickens. Reduce the heat to low and add paprika, sea salt and freshly ground black pepper; whisk to incorporate.
- Remove from the heat and transfer to a large bowl and set aside; cool for 10 to 15 minutes.
- Preheat oven to 400ºF and move the rack to the bottom.
- Line a baking dish with a silicone mat and set aside. Prep the cocottes or ramekins (*see below).
- Add 2 egg yolks and cheese to the sauce, stir to blend. Add the apple mixture and stir well; set aside.
- In a medium stainless steel bowl, add 3 egg whites and a pinch of cream of tartar. Using a hand mixer, process until medium to stiff peaks form.
- Add 1/3 of the beaten egg whites to the sauce and gently fold in until just incorporated. Add the remaining beaten egg whites and fold in gently until just mixed. Fill the prepared cooking vessels about ¾’s full and place them on the prepared baking dish.
- Transfer to the preheated oven on the bottom rack. Bake for 22 to 25 minutes if using ramekins (4 ounces each) or 25 to 28 minutes if using cocottes (8 ounces each). Serve immediately.
COCOTTES or RAMEKINS
- Prep the cooking vessels by coating the bottom with butter and then up the sides. Sprinkle Grana Padano cheese on the bottom and on the sides; set aside.