Apple Souffle

"A delicious dessert from "Cookarama: Traditional Jewish and other Gourmet Recipes" published by the Alliance Sisterhood of Denver."
photo by Summerwine photo by Summerwine
photo by Summerwine
photo by Simply Chris photo by Simply Chris
Ready In:




  • 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.

Questions & Replies

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  1. Another great dessert recipe Kate! Light and tasty with the apples and custard. I will be making this for the upcoming holidays.
  2. 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. :)
  3. 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.


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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