Apple-Rosemary Souffle Recipe

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About 2 tablespoons unsalted butter, softened, for the ramekins

6 large egg yolks

3/4 cup plus 2 tablespoons sugar

You choice of herb (see in main souffle recipe above)

1 2-inch piece cinnamon stick

2 cups whole milk, plus an additional 2 tablespoons if needed

1/2 cup sugar

3 large egg yolks

2 cups herb-infused whole milk (recipe follows)

2 pounds tart apples (about 6 large), such as Granny Smith, Jonagold, or Braeburn, peeled, cored, and cut into 1/2-inch dice

1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla extract

2 tablespoons unsalted butter

1 tablespoon finely chopped fresh ginger

6 large egg whites

2 tablespoons sugar for the ramekins

Optional: 2 tablespoons Calvados or Cognac


1 cup herb-infused Custard Sauce made with fresh bay laurel leaves or rosemary, and vanilla (recipe follows)


2 4-inch sprigs fresh rosemary

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