Apricot Essence Soufflé

1. Preheat Oven

Preheat your oven to 425°F and position the oven rack in the center.

2. Prepare Soufflé Dish

Generously butter the inside of a 1-quart soufflé or gratin dish and coat it with a light dusting of sugar.

3. Combine Pastry Cream and Apricot Jam

In a medium bowl, combine the pastry cream, apricot jam, and a few drops of almond extract. Mix these until they are well blended and set the mixture aside.

4. Beat Egg Whites

In a large copper or stainless-steel bowl, whisk the egg whites with a pinch of salt until soft peaks form. Once you achieve soft peaks, sprinkle in the cornstarch and continue beating. Gradually add the sugar while beating the mixture until glossy, stiff peaks form.

5. Fold Egg Whites into Apricot Mixture

Gently fold the egg whites into the apricot mixture. Use a light hand to maintain the airiness of the egg whites, blending until the mixture is evenly combined but still fluffy.

6. Fill and Bake Soufflé

Pour the mixture into your prepared soufflé dish, smoothing the surface gently with a spatula. Place the dish into the preheated oven and bake for 20 to 25 minutes, or until the soufflé is puffed and golden brown on top.

7. Serve

Serve your apricot essence soufflé immediately, optionally accompanied by a drizzle of heavy cream or a ladle of Vanilla Pouring Custard.