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

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