Souffle-topped baked apple Essay

Souffle-topped Baked Apples



Lemon souffle bakes over apples.

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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

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