That long title is a complicated way of saying: one basic recipe, two different results. My Mom makes Dutch Apple Baby for fancy brunches. It’s a crowd pleaser. Especially when you enter carrying a poofy egg soufflé that smells like hot apple pie.
I revived our family recipe for a brunch at Echo Valley Farm but offered a choice of sweet or savory – or both! It cooks perfectly in cast iron skillets. (In fact I wouldn’t do it any other way.)
And it looks great on the table – rustic charm. Bandana and Coveralls not included…
Next to opening a box of cereal and putting it on the table, this is a very easy breakfast. And unlike tradional soufflés there really is no messing it up: It will puff, it will fall, it will be delicious.
While heating two cast iron skillets in the oven with a generous amount of butter, I make the egg base in a blender (eggs, cream, milk, flour, salt). In one hot skillet I add apple slices, sugar, cinnamon, and vanilla extract creating a pan caramel. Then I pour in half the egg base once the apples are soft and the sugar is ooey-gooey…
To the other hot skillet I use the rest of the egg mixture adding a little truffle oil, chopped truffle shavings, and fresh thyme. Half way through the cooking I add pieces of homemade goat cheese. Just about any omelet concoction could be added to the savory soufflé: ham & cheese, wild mushrooms & spinach, etc.
The main trick to this pan soufflé is to make sure the iron skillet is well heated and that your guests are seated when you are ready to serve it. Just like any soufflé it will deflate some after a few minutes. The filling has a texture somewhere between custard and quiche.
Serve up with a big green salad and some bacon and sausages.
- Slice 2 apples and mix with:
- 5 tablespoons of granualted sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- Pinch of nutmeg.
- 1 cup flour
- 12 large eggs
- 3 cups milk
- 1 cup cream
- 3/4 teaspoon sea salt
- 1/2 teaspoon of white truffle oil
- 1 teaspoon of chopped black truffle shavings
- 3 sprigs of fresh thyme, chopped
Heat 2 cast iron skillts in an oven at 400˚F. When hot add 1/3 cup butter to each and return to oven. Meanwhile prep for the Dutch Apple Baby:
Slice 2 apples and mix with:
5 tablespoons of granualted sugar
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
Pinch of nutmeg.
In a blender mix he egg base until smooth and frothy, reblend right before pouring into the skillets:
1 cup flour
12 large eggs
3 cups milk
1 cup cream
3/4 teaspoon sea salt
When the butter in the skillets is melted and frothy add the apple sugar mixture to one and put back into the oven for a few minutes until the sugar has formed a pan caramel and the apples are soft. To the other add half egg base mixture with:
1/2 teaspoon of white truffle oil
1 teaspoon of chopped black truffle shavings
3 sprigs of fresh thyme, chopped
Pour the remaining egg mixture over the Dutch Apple Baby and cook both soufflés at 400˚F for 20 minutes until the centers are just set. If desired add cheese (goat cheese or gruyère to the truffled soufflé half way through cooking. Serve immediately before they fall!