Normandy Soufflé

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 ripe apples
  • butter
  • 1 tablespoon sugar
  • 2


Crème Pâtissière

Beat egg yolks and sugar together until mixture is lemon-coloured. Mix in flour, then add milk and vanilla extract, and mix thoroughly. Place mixture in top of a double saucepan and cook over water, stirring constantly, until smooth and thick. Remove from heat; put mixture through a sieve and allow to cool.

Peel, core and slice apples; add