Carmel apple nut souffle
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Env Unflavored Gelatin | |
| 10 | tablespoons | Brown Sugar -- divided |
| 3 | Eggs -- separated | |
| 3 | cups | Milk |
| 2 | Apples, Peeled, Cored & | |
| Chopped | ||
| 2 | tablespoons | Butter Or Margarine |
| 1½ | teaspoon | Vanilla Extract |
| 1½ | cup | Heavy Cream -- whipped |
| ½ | cup | Pecans -- chopped |
Directions
In a medium-sized saucepan, mix gelatin with 8 Tbsp sugar; blend in egg yolks beaten with milk. Let stand 1 min. Place over low heat and stir until gelatin is completely dissolved, about 5 mins. Add apples, butter and vanilla; continue cooking, stirring constantly, 5 mins or until apples tender. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
In a medium-sized bowl, beat egg whites until soft peaks form; gradually add remaining 2 Tbsp sugar and beat until stiff. Fold egg whites, then whipped cream and pecans into gelatin mixture. Turn into a 1-qt souffle dish with a 3-inch collar or a 2-qt bowl; chill until set. Remove collar; garnish, if desired, with additional apples and pecans.
Recipe By : Woman's Day Dessert Lover's Cookbook - January 1984 From: Dan Klepach Date: 09-30-95 (00:25) (159) Fido: Cooking