Recipe by Chef Kate
A delicious dessert from "Cookarama: Traditional Jewish and other Gourmet Recipes" published by the Alliance Sisterhood of Denver.
- 6 apples, cored, peeled
- 1 lemon, juice of
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 6 eggs, separated
- 1 tablespoon potato starch
- 1 pinch kosher salt
- 2 tablespoons canola oil (or other unflavored oil)
Directions See How It's Made
- Preheat oven to 400°F.
- Thinly slice apples and cover the slices with lemon juice, sugar and cinnamon.
- Beat yolks till creamy and thick.
- Add potato starch and salt and beat well.
- Add apple slices and mix to coat slices.
- In a separate bowl, beat egg whites till they stand in peaks.
- Fold whites into apple mixture.
- Coat casserole dish with the oil and place casserole in oven to warm the dish.
- After a few minutes, pour the apple mixture into the warm dish and bake about 35 minutes until custard is set.
- Serve immediately.
- Note: This can be made in a traditional souffle dish, in a deep quiche pan, or in separate ramekins. If ramekins are used, they should be baked in a water bath and checked for doneness after about twenty to twenty five minutes.