Apricot Souffle

1. 1

   Generously butter a 1-quart souffle or gratin dish and coat with a thin layer of sugar.

2. 2

   Preheat the oven to 425F and position an oven rack in the center of the oven.

3. 3

   In a medium bowl combine: 1/2 cup Pastry Cream (opposite), 6 tablespoons Apricot Jam (page 385), A few drops of almond extract.

4. 4

   Mix well and set aside.

5. 5

   In a large copper or stainless-steel bowl, combine: 6 egg whites, at room temperature, A pinch of salt.

6. 6

   Whisk until soft peaks form.

7. 7

   Add: 2 teaspoons cornstarch.

8. 8

   Beat a few more seconds, then sprinkle on: 1/3 cup sugar.

9. 9

   Continue to beat the whites for a few more seconds.

10. 10

    Quickly but gently fold the egg whites into the apricot mixture until just blended.

11. 11

    Pour the souffle mixture into the prepared dish.

12. 12

    Place the dish in the middle of the oven and bake for 20 to 25 minutes, until it is puffed and browned.

13. 13

    Serve immediately with heavy cream or Vanilla Pouring Custard (page 198), if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.