Apple and Cheddar Cheese Souffles

Apple and Cheddar Cheese Souffles

Chef John

"Even a regular sharp Cheddar souffle is an amazing thing, but when you add little pieces of caramelized apple, you're talking about taking it up to a whole 'nother level of awesomeness."
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Ingredients

1 h servings 272 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 545 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place a large skillet over medium-high heat and melt 1 tablespoon butter just until the edges of the butter look slightly browned and smells nutty, about 1 minute. Stir apples into butter and cook until they just begin to soften, about 2 minutes. Sprinkle with sugar and continue to cook until apples are soft and slightly caramelized, about 5 minutes. Transfer apples to a plate and spread out to cool.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease 4 ramekins generously with butter. Place ramekins onto a sheet pan.
  3. Melt 2 tablespoons butter in a small skillet over medium heat; stir in flour and cook until mixture is smooth and raw taste of flour is cooked out of the roux, 2 to 3 minutes. Pour milk into roux, bring to a simmer, and whisk until mixture thickens to a smooth white sauce, about 2 minutes. Cook, whisking, for 1 minute more and remove from heat; cool white sauce to lukewarm temperature.
  4. Pour white sauce into a large mixing bowl and whisk in salt, black pepper, cayenne pepper, nutmeg, and egg yolks. Stir Cheddar cheese into white sauce mixture until thoroughly combined.
  5. Whisk egg whites in a glass or metal bowl until they hold soft, fluffy peaks, about 2 minutes. Gently fold half the beaten egg whites into the souffle batter. Repeat with remaining whites to make a soft, airy batter. Fold in cooled apple mixture. Divide mixture into prepared ramekins.
  6. Bake in the preheated oven until souffles have risen and tops are browned, about 22 minutes. Souffles will fall slightly as they cool. Serve warm.

Footnotes

  • Cook's Note:
  • You should have about 2 cups of batter. You can divide each 1/2 cup portion into whatever sized ramekin you have, but a 4 3/4- to 5-ounce size is ideal. Basically, when it's fully puffed and browned, it's done. And for goodness sake, serve very warm, but not piping hot!

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Reviews

Read all reviews 7
  1. 10 Ratings

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Most helpful positive review

This was incredible. I am on a gluten free, sugar free diet so I used Stevia in the Raw instead of sugar. You could not tell there wasn't sugar in it. My husband wanted MORE! I have two more ra...

Most helpful critical review

While the directions and the video were easy to follow I just did not really enjoy the souffle. It tasted funny.

Most helpful
Most positive
Least positive
Newest

This was incredible. I am on a gluten free, sugar free diet so I used Stevia in the Raw instead of sugar. You could not tell there wasn't sugar in it. My husband wanted MORE! I have two more ra...

These were really tasty, I made them for me and sister one night as a light dinner with a bit of salad. I followed the recipe exactly, and everything was going swimmingly until as I folded in t...

Delicious. Made this for me and my toddler( a picky little gourmet) this morning and we both loved it. Will have to make it again.

made it as breakfast when i got off work early for me and my girlfriend. She had one word - 'Yummy!' The sweetness is a nice counter point to the cheese and eggs, with a light apple note. Though...

I want to give this 5 stars, but it didn't come out perfectly for me. It's probably my fault. I usually cook with a butter substitute to keep things low fat. I imagine if I had used regular butt...

While the directions and the video were easy to follow I just did not really enjoy the souffle. It tasted funny.

Very yummy!!! Fiancè loved it! Definetely a keeper!

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