Fruit Soufflé in a Croustade
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Line a round, shallow, well-buttered, croustade-mould with a very thin layer of sugared paste.
- Spread some vanilla-flavoured, stewed apples on the bottom, and upon it lay a garnish of various seasonable fresh stewed fruits—quartered if large.
- The mould ought now to be half-filled.
- Fill it up with a vanilla-flavoured soufflé preparation, and cook it in a moderate oven for about twenty-five minutes.
- On withdrawing it from the oven, carefully turn it out on a dish;
- pour a few tablespoonfuls of heated rum into the latter, and set a light to it when serving.
Plating
Cookware for this recipe
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Chef's knife
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Spatula