Soufflé Au Calvados
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml milk
- 70 g suar
- 70 g butter
- 50 grams flour
- 3 egg (s)
- 4 cl calvados
- 1 apple
Print Recipe
Pin Recipe Instructions
- Heat the milk and sugar.
- Melt the butter in a large saucepan. When it starts to foam, pour in the flour all at once and mix in vigorously. Add the sugar milk. Bring to the boil, cook on a low flame for 10 minutes while stirring, until it has boiled down to a paste.
- Separate egg yolks and whites. Gradually stir the egg yolks into the mixture. Add the calvados. Stir and put in a cool place.
- Peel and grate the apple and add to the mixture.
- Heat the oven to 200 ° C. Beat the egg whites into snow and then carefully stir into the mixture.
- Butter a soufflé dish and sprinkle with sugar. Pour in the mixture and bake for 20 minutes.
- Serve immediately.
- For the success of the soufflé it is extremely important that the oven is not opened during the baking time, otherwise the mixture will collapse and have the consistency of a sponge cake base (own experience).
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