Sunday, April 18, 2010

Apple Pie Soufflé

We had four apples that were looking pretty sad and needed to be used ASAP.

They look ok here, but were starting to get mushy.

I found this cool recipe in the paper a few months ago for a carrot soufflé, which turned out awesome. At the time, I thought it would pretty much work with any flavoring in place of the carrot; the recipe simply calls for pureeing cooked carrots to give it the carrot flavor. I think asparagus, cheese, roasted peppers, artichokes or corn would all be good substitutes for the carrot. So today, as I was brainstorming how to use up those sad apples, I thought of the souffle recipe. Enter: apple pie soufflé.

I started by peeling two of the apples, then chopping into pieces.

Then I pureed them in my mini food processor with a bit of milk to make them a soft puree texture.

Then I just followed the recipe, of course with my own additions here and there.

Here's the recipe (which is cut in half from the original):
1 cup cooked carrots (or whatever flavor you're going for)
1.5 tablespoons cornstarch
1/2 cup + 1/8 cup  milk
1/2 teaspoon salt
1 tablespoon honey
2 eggs, beaten
1/8 cup butter, melted

So obviously I used the pureed apples in place of the carrots here. I also added some pumpkin pie spice, molasses in place of the honey, cinnamon and cardamom.

Then I baked the whole thing at 400 in a greased casserole dish for about 45 minutes, until a knife inserted in the middle came out clean.

Et voila! Apple pie soufflé! Serve warm with vanilla ice cream.

1 comment:

Katie @ Health for the Whole Self said...

Hello, there! I got your comment on my blog, and I would love to meet up sometime and/or go for a run together! I'd really like to get more "plugged-in" with other Baltimore-based bloggers. Congrats on Port to Fort! :)