Souffle-topped baked apple - recipe

Sunset, Oct, 1984

Souffle-topped Baked Apples

Lemon souffle bakes over apples.

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