Prep 25 mins
Cook 35 mins
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)
- 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.
Another great dessert recipe Kate! Light and tasty with the apples and custard. I will be making this for the upcoming holidays.
Oh this was nice! When I asked DH what he would like for dessert he said, “I don’t know, Apple Soufflé?” I looked it up on Zaar and came up with your recipe. Come to find out he didn’t know Apple Soufflé existed, but scarfed it down in no time! I used 3 Cox apples and 3 Granny Smith apples. It was very good but I think I went a bit overboard beating the egg whites or didn’t mix it in all the way. Nevermind, it turned out delicious! I dusted it with powered sugar and another sprinkling of cinnamon. I’ve got this one saved and will work on my technique. Thank you Kate and a special thank you for your quick replies and advice. :)
Very nice, light dessert. However, I only used 5 apples as I didn't have a pan large enough to hold any more. Also, recipe doesn't say when/where to add the salt. I served with a dollop of cool whip. This was much prettier when it first came out of the oven, it fell slightly as it cooled. Reviewed for Zaar Tag o5.