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

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).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.