Roasted Apple and Vanilla Bean Souffle

When I was a child, one of my most clear memories of autumn and winter was my mom making apple compote. She used to prepare it with whole apples, dried apricots, cinnamon and a tiny bit of sugar. Sometimes she would do it on the stovetop, sometimes in the oven. The entire house would smell of sugar and cinnamon. This is a homage to those flavors.

I baked the apples with tons of vanilla bean specs, brown sugar and butter and then made a puree of them, almost like apple sauce, but richer. The souffle is roux based, which I flavored with the roasted apple puree and calvados. I really like roux based souffles because they result in a pudding-like interior once they are baked. The trick is not to over-bake them.

Roasted Apples

2 fuji apples
1 Tbs unsalted butter, softened
1 Tbs brown sugar
1 vanilla bean, split and seeded

Mix butter, brown sugar and vanilla seeds and set aside. Peel and core apples. Fill the center cavity of the apple with the butter and brown sugar mixture. Bake at 350F for about 40 minutes or until apples are soft. Puree the apples and reserve for the souffle.

Roasted Apple Souffle

110 grams bread flour
90 grams unsalted butter
400 ml whole milk
4 egg yolks
4 egg whites
90 grams sugar
130 grams roasted apple puree
15 grams calvados or dark rum

Brush the sides of your souffle mold with softened butter. Coat with sugar. Turn the mold over to discard any extra sugar. Set aside.

In a small saucepan, bring the whole milk to a boil. Reserve warm.

In the meantime, whip the egg whites to medium peaks and slowly sprinkle in the sugar. Whip until a medium peak meringue forms. Reserve.

In a medium saucepan melt the butter. Add the bread flour and cook for a minute forming a roux. Pour in the hot milk and whisk until the mixture resembles a bechamel. Transfer this base to a large bowl and stir with a wooden spoon or spatula for a couple of minutes until it stops steaming but it is still warm. Add the egg yolks and stir until incorporated. Add the roasted apple puree and the calvados or rum. Stir.

Fold a third of the meringue into the roux base and stir vigorously until the base lightens. Now fold the remainder of the meringue but this time, fold gently.

Fill the molds with the souffle mix almost to the top and bake in a 400F oven for about 10-12 minutes depending on the size of the mold. I like the middle of my souffle slightly undercooked so I usually pull it out about 2 minutes after I see that it has fully risen. Serve immediately accompanied by caramel sauce or any other custard or ice cream you would like.

I also wanted to apologize for being absent from your blogs or responding emails. I am still trying to organize my life a bit after the trip and before my parents come to visit. Thank you for your constant support!

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66 Responses to “Roasted Apple and Vanilla Bean Souffle”

  1. Vanille says:

    That’s always a delight to read your blog with all these flavors and dreaming pictures !

  2. you work as always so meaningful and with love and beauty! Just cant get my eyes of them! Kudos to you!

  3. leaca says:

    Looks scrumptious and the photography is beautiful.

  4. limonana says:

    you really have the best presentation with your food, it looks just perfect!

  5. David says:

    Those are such great looking roasted apples that I’m not sure if I’d be able to mash them up into a soufflé. I’d advise making a few extra for snacking.

  6. morgana says:

    Intento imaginar el olorcillo a manzanas y canela y vainilla y azúcar y… se me hace la boca agua, no lo puedo evitar, sobre todo con esas maravillosas fotos delante.

  7. Christy says:

    Aran, those are beautiful!! You once again remind me why I love visiting your blog so much!! Your eye for photography, your anecdotes and what you can do with a few simple ingredients are always so inspiring.

    I know exactly how you feel about being torn up between 2 homes. I’m only getting over it just now. The two are so different for me it kinda distorts one reality from another. I hope you feel better soon. Btw, just which one of the two gorgeous ladies are you?

  8. nadia says:

    i love the way this looks and i can only imagine how incredible it smells. the photographs are beautiful.

  9. Gabriela says:

    Casi casi estuvimos a punto de probarlas…ha sido una semana estupenda! eskerrikasko y muxua para Jon

  10. Y says:

    The idea of roasted apples and vanilla just makes me feel all warm and happy. I also love that little copper pot, despite the fact that it reminds me of the billions of mini copper pots I have to polish every day at work ;P

  11. Aran says:

    Mariela- Que ilusion que me dejes un comentario! Si que nos lo pasamos muy bien, verdad? Jon os echa de menos. Chad tambien me dijo lo bien que le cuidabais a Jon. Hurrengoan be etorri eh? Mosu handi bet!

  12. Kim says:

    I love your use of a few simple ingredients that yielded 3 beautiful elements. Your photos captured the essence of fall, just captivating.

  13. Apples with spices and real vanilla? I’m in for some, please! :)
    Aran, gorgeous photos, as usual.

  14. Bridget says:

    Those roasted apples with the vanilla look so good! I bet the house does smell amazing!!!

  15. Tartelette says:

    Don’t apologize, family comes first, especially when they don’t live nextdoor!
    My mom makes apple compote all the time in the fall and winter also. You are right, that smell is just soul warming. Gorgeous!

  16. I swear as I was reading your post, I could almost smell the apples! Beautiful.

  17. CFF says:

    This looks incredible, and not too difficult to make. What diameter souffle dish do you recommend (hard for me to guage the size of the copper pot you used)?

  18. Anonymous says:

    Arantzazu: Ha sido una semana fantástica. No pudimos degustar el souffle de manzana, pero sí unos brownies exquisitos y un bizcocho de plátano delicioso.Jon y Chad son muy afortunados y tú también.
    Eskerrik asko

  19. Oh you make me want to run out and buy ingredients and go bake something. Well, maybe for today I will just enjoy looking at your amazing creation.

    You are a real dessert angel.

  20. Mind-blowing goodness & delicious stuff like this doesn’t need apologies Aran. I can almost smell the flavours. Pretty & reminiscent of days gone by…*SIGH*, it’s a good feeling & comforting!

  21. Aran says:

    Thanks everyone for your kind comments!

    CFF- My preference are ramekins that hold about 4 to 6 oz. i think it’s the perfect portion. That’s about the size of this pot too.

    Bego- el placer ha sido mio! eskerrik asko!

  22. Anita says:

    Those roasted apples look so beautiful – whenever I roast fruit they never look so nice! And I love all your little props – they are to die for!

  23. cindy* says:

    those pots are adorable! i am loving apples in all forms this year. what a lovely tribute to past comforts!

  24. I’ve never seen a souffle like this but I love it! I haven’t been giving apples enough love this season and this looks like a fun way to show them. Also, the photos look wonderful and very tempting, as usual

  25. I can think of no better way to celebrate such a fond memory. You’ve got the skills, so why not?

    Awesome post.

  26. Maryann says:

    I love that spicy apple smell in the kitchen! Beautiful photos btw :)

  27. What an absolute delight! And heavenly photos. You are so gifted.

  28. Shay says:

    This sounds absolutely delicious, all those flavours represent the fall season perfectly. I may try and make this one as my first attempt at a souffle recipe!

  29. Aran, your photos are always an inspiration to me.

  30. so i had to fight my housemates for the tv because “the hills” was on (some dumb drama) oh but i won.

    i thought tony was great, he seemed a little “mature” actually–like he was nervous, but he said the RIGHT tony things that i love him for, he was the only one at that table who knew food in that, that i dunno, “passion” way. (i’m always thinking about what he said at the end of the Sao Paulo no reservations–that’s when he got the most emotional) hey but did you hear him mention COD and SALT oh yeah we are on the same wave lengths. but i liked his questions and his remarks–his guests were a little disappointing. yeah that Amy woman—whhhaaa? she tried too hard to be funny. and that columnist to his right, he just acted stoned the whole time. Ted was himself. And the other guy—he was good i liked him, dumping out the bag of cacao nibs from brazil, swimming naked in a vat of them…

    did you hear him say something NICE about Rachel Ray?! Ahk!

    anyways–he needs a better crowd around him. Chefs maybe. And maybe someone who has NOTHING to do with food other than its consumption would be good. Or he should just talk the whole time. :)

    That dry-iced foie gras though, oh my gosh that was brilliant looking!

    all in all–to make the show better: have you and me sitting around his table. hehe.

  31. hey hey you should make a comment on his blog—i did, tee hee! yeah no one will care or read it, but so what! there’s a bunch of meanies yelling about how terrible it was, so we gotta give him some love!

  32. pea & pear says:

    Aran, if there is a heaven I am sure it smells like the aroma of your kitchen as you prepared these delights. sugar and cinnamon is heavenly!!

  33. redmenace says:

    Gorgeous! Breathtaking! Thank you!

  34. Mobula says:

    Que rico que y empiezan las recetas otoñales y nada como unas manzanas para representar este período. Por cierto, la fotos de tu viaje, preciosas. Me ha encantado semiconocerte a ti y también a Esti. Se os ve tan divertidas!!!

    Volviendo al soufflé y a la compota de manzanas asadas… una delicia por sí sola…

    Besos para ti y para Jon…


  35. Helene says:

    I love the pictures. Great for the eyes before going to bed.

  36. Vera says:

    Beautiful, as always, Aran! I can smell these apples roasting just by looking at your photos!

  37. Anonymous says:

    No podia ser menos.Dias preciosos.Fenomenal todo.Eres encantadora y el crio que quieres que te diga Amor de Tia.
    Mosus Denon Txat.

  38. Aran says:

    Aran- claro que es amor de tia porque a veces si que le echamos un “emonguat!”. jajaja… mosu handi bet!

  39. such a lovely post aran..I want to make these apples right now 9but I will wait til tonight–the perfect fall dessert–I know what you mean–i have so many blogs to say hello to..sometimes more busy than other times…we’ll get back to normal i hope!

  40. Your pictures are amazing! The pot looks so inviting…

  41. Emily Rose says:

    so beautiful- I bet the smell was amazing!

  42. Lisa says:

    lovely colors…the copper pot is really effective.

    Don’t worry about being absent! It happens to everyone- sometimes life just gets really busy.

    It’s been a while since i’ve read everyone’s blogs, and your latest photos are awesome!

  43. Eileen says:

    This sounds absolutely heavenly, Aran.

  44. Rachel says:

    This looks delicious and your photos are stunning as always!

  45. I think souffle is one of the most interesting forms. And apples are the purest. Beautiful recipe and ideas.

    I always spend a couple of weeks resisting apples because they signify the end of spring and summer. And then I remember how absolutely wonderful they are and I jump in, full force.

    Thank you for paving the way.

  46. Me encanta Aran, la ollita donde has echo el suflé. Elegante y rustico a la vez!

  47. I love how you make something as mundane as a peeled apple look poetic. The souffle sounds heavenly.

  48. Camille says:

    I can practically smell the lovely aromas through the computer screen. Beautiful photos.

  49. linda says:

    What a lovely way of using apples. Love the cute little copper pan.
    It’s always difficult picking up the whole blogging thing after a vacation.

  50. Lovely homage to fall! Looks supreme! Hope you are getting everything don that you need to!

  51. Sophie says:

    The apples look divine, what a sweet way to remember your childhood! Apples and apricots sound so tasty!

  52. Bron says:

    Beautiful Autumn colours and flavours, the souffle served in the little copper pot – too adorable!

  53. Baked apples… it’s something that I love so much!! It’s really easy to make and yummy to eat! Nice photos!!

  54. Angela says:

    What glorious photos, Aran! I want to pick up a spoon and just dive right in!!

  55. Christy says:

    I made this recipe. The souffle turned out beautifully, though I don’t think I cooked it long enough. However, I thought it needed much more apple than it called for. The roasted-apple applesauce was incredible.

  56. Aran says:

    Hi Christy- You can actually add as much of the flavoring (in this case the puree) as you like. If it turns thick, then add a bit more calvados. But this souffle recipe admits so much changes… I’m glad you liked it!

  57. Your pictures are really top notch and I love your blog. I just wanted to tell you about Arizona Vanilla, they have awesome vanilla products like beans, paste, extracts, and ground vanilla…check it out at

  58. Hi Aran- I was curious if the souffle batter could be made for kitchen can it be made, portioned into ramekins, kept wrapped in the fridge, then baked to order? Thanks!

  59. Alisa- yes, it can, but keep it at room temperature during service. if souffle cold, it will take longer to bake and rise. thanks!

  60. { uMy } says:

    Hi there Aran =)
    If I were to make these lovely souffle but not using any fruit purée @ curd, should I substituting them with something else; or is it okay to just leave it out without having any harm to the souffle? Does it goes the same with the liquor? Thanks!

  61. Hella there! I was just wondering how many servings this makes? :)

  62. Marie- Louise- it’s been so long… I can’t find the recipe and I’m not sure. But if I had to guess, I’d say it makes about 6 6-oz ramekins. Thanks!

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