15 Ratings
  • 5 Rating Star 12
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 4 Rating Star 1

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.

prep:
15 mins
cook:
30 mins
total:
1 hr
additional:
15 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • 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.

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  • Preheat oven to 400 degrees F (200 degrees C). Grease 4 ramekins generously with butter. Place ramekins onto a sheet pan.

  • 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.

  • 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.

  • 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.

  • 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.

Tips

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!

Nutrition Facts

271.9 calories; 11.1 g protein; 14.02 g carbohydrates; 0.89 g dietary-fiber; 9.93 g sugars; 19.52 g fat; 11.57 g saturated-fat; 143.1 mg cholesterol; 741.49 IU vitamin-a-iu; 2.58 mg niacin-equivalents; 0.08 mg vitamin-b6; 1.95 mg vitamin-c; 26.36 mcg folate; 244.63 mg calcium; 0.96 mg iron; 19.14 mg magnesium; 195.67 mg potassium; 544.67 mg sodium; 0.08 mg thiamin; 175.65 calories-from-fat; 20 percent-of-calories-from-carbs; 63 percent-of-calories-from-fat; 16 percent-of-calories-from-protein; 37 percent-of-calories-from-sat-fat


Reviews (10)

Read All Reviews

Most helpful positive review

Linda Hart
08/31/2014
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.
(10)

Most helpful critical review

Anonymous
05/29/2014
While the directions and the video were easy to follow I just did not really enjoy the souffle. It tasted funny.
(1)
15 Ratings
  • 5 Rating Star 12
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 4 Rating Star 1
Linda Hart
08/31/2014
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.
(10)
Pooch656
04/13/2014
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.
(10)
William Brown
12/12/2013
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!
(4)
Anonymous
06/16/2014
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.
(3)
Janet
07/21/2017
I've made souffles enough times that I don't really need a recipe but I was having a "senior moment" today and couldn't remember how long to bake and at what temp. This recipe looked good and I knew I could substitute my lonely potato and a handful of spinach (pre-cooked) for the apple. I adjusted the seasoning to suit my personal preference and used a souffle dish (buttered then sprinkled with Parm) instead of ramekins but followed the recipe otherwise. One of the best souffles I've ever made. Thanks for posting this good customizable recipe!
(1)
Anonymous
05/29/2014
While the directions and the video were easy to follow I just did not really enjoy the souffle. It tasted funny.
(1)
KellyDB
02/03/2016
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 butter this would have come out perfectly. Even with my substitution it was still pretty good; the flavors were still nice. I would recommend making this but sticking to the ingredients as written.
(1)
karentoste
04/07/2014
Very yummy!!! Fiancè loved it! Definetely a keeper!
mitapradhan
12/14/2017
Awesome recipe!!