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Souffle-topped baked apple - recipe
Dec 24,2007 00:00
by
admin
Souffle-topped Baked Apples Lemon souffle bakes over apples. 8 medium-size (3-in. diameter) Golden Delicious apples, peeled and cored 2 tablespoons lemon juice 1 3/4 cups milk 2 tablespoons cornstarch 4 eggs, separated 1 teaspoon grated lemon peel 3/4 cup sugar 8 teaspoons apricot jam Set apples upright in a 9- by 13-inch baking dish. Sprinkle with lemon juice. Cover and bake in a 350| oven until tender when pierced, 40 to 50 minutes. Meanwhile, in a 1 1/2- to 2-quart pan, mix milk with cornstarch. Bring to a rolling boil, stirring. Remove from heat and stir in egg yolks and peel. Stir constantly over low heat for 1 minute. Whip egg whites until foamy, then gradually beat in sugar until stiff peaks form. Remove apples from oven; turn heat to 425|. Drain off and discard pan juices. Fill center of each apple with 1 teaspoon of jam. Fold custard into whites, then cover apples completely with custard mixture. Bake, uncovered, until topping is lightly browned, about 15 minutes; serve warm. Serves 8. Photo: Fill baked apples with jam, then top with lemon custard and bake until light brown http://findarticles.com/p/articles/mi_m1216/is_v173/ai_3453932http://findarticles.com/p/articles/mi_m1216/is_v173/ai_3453932 |