Calvados soufflé

Ingredients for 4 servings:

• 250 ml milk
• 70 g sugar
• 70 g butter
• 50 g flour
• 3 eggs
• 4 cl Calvados
• 1 apple

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Heat the milk and sugar. Melt the butter in a large saucepan. When it begins to foam, add the flour all at once and mix well. Add the sugared milk. Bring to a boil, then simmer for 10 minutes over low heat, stirring continuously, until it reduces to a paste. Separate the egg yolks and egg whites. Gradually stir the egg yolks into the mixture. Add the Calvados. Stir thoroughly and refrigerate. Peel and grate the apple and add to the mixture. Preheat the oven to 200°C. Beat the egg whites until stiff peaks form, then carefully stir into the mixture. Butter a soufflé dish and sprinkle with sugar. Pour in the mixture and bake for 20 minutes. Serve immediately. For the soufflé to turn out well, it is extremely important that the oven is not opened during baking, otherwise the mixture will collapse and take on the consistency of a sponge cake (personal experience).