Apple and Cheddar Cheese Souffles Recipe - Allrecipes.com
Apple and Cheddar Cheese Souffles Recipe
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Apple & Cheddar Cheese Soufflés
A feather-light soufflé with caramelized apples and sharp Cheddar. See more
  • READY IN 1 hr

Apple and Cheddar Cheese Souffles

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  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.
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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 More Reviews

Most Helpful Positive Review
Jun 16, 2014

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.

 
Most Helpful Critical Review
May 29, 2014

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

 
Apr 13, 2014

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 the egg whites I couldn't help but feel that something had gone wrong. After I had put the mix into ramekins and into the oven I realised I had forgotten to add the apple to the soufflé batter (oops). It didn't seem to hurt as they rose beautifully and we just poked a hole in the center when they were done and tipped the apple in (it was piping hot so it warmed up the apple). All in all I think this recipe is a stunner.

 
Dec 12, 2013

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 did omit the salt and eyed the other spices. Bad habit of mine. Definitely going to save and make again!

 
Aug 31, 2014

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 ramekins and hope they will cook up okay after a night in the fridge. I am finding it easy to substitute Stevia in the Raw 1:1 in any of the recipes I've tried since I starting cooking sugar-free.

 
Apr 07, 2014

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

 

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Nutrition

  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 14 g
  • 5%
  • Cholesterol
  • 156 mg
  • 52%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 545 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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