Apple & Cheddar Cheese Soufflés – Great for People Who Stink at Folding Egg Whites

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After doing such a great job folding the egg whites into this apple and cheddar soufflé batter, I celebrated by dropping a measuring cup into the bowl. By the time I fished it out, cleaned the sides of the bowl, and shook my fist at the heavens, I’d lost a lot of micro-bubbles.

 
 

 

 
 
Ingredients for 4  (I used Le Creuset 4 3/4-ounce size):
 
For the apples:
1 tbsp butter, heated until edges start to turn brown
1 apple, cubed
1 tbsp sugar
 
For the batter:
2 tbsp flour
2 tbsp butter
1 cup milk
1/2 tsp salt
pinch freshly ground black pepper
pinch cayenne
pinch nutmeg
3 oz sharp white cheddar, or almost 1 cup grated
2 eggs, separated
 
Bake at 400 degrees F.  for about 22 minutes
 
*Assuming you don’t drop a measuring cup into your folded egg white fluffed batter, 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 oz 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!

Source recipe: https://foodwishes.blogspot.com/

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