40 minutes
A light and airy dessert bursting with the flavor of apricots and a hint of almond.
Unsalted Butter, for greasing
tablespoons
Granulated Sugar, plus extra for dusting
cups
Pastry Cream
cups
Apricot Jam
tablespoons
drops
Egg Whites, at room temperature
each
pinches
teaspoons
1. Preparation and Preheat
Begin by generously buttering a 1-quart soufflé dish, then dust it with sugar. Position your oven rack in the center and preheat to 425°F.
2. Creating the Base
In a medium bowl, combine ½ cup of pastry cream, 6 tablespoons of apricot jam, and a few drops of almond extract. Stir these ingredients until smooth.
3. Whipping the Egg Whites
Whisk six room-temperature egg whites with a pinch of salt until soft peaks form.
4. Incorporating Sugar and Cornstarch
Gradually add 2 teaspoons of cornstarch and ⅓ cup of sugar to the egg whites, beating after each addition.
5. Folding the Mixtures
Gently fold the egg white mixture into the apricot mixture using a spatula until just blended.
6. Ready to Bake
Pour the mixture into the prepared soufflé dish and bake in the preheated oven for 20 to 25 minutes, until it puffs up and turns golden brown.
7. Serving the Soufflé
Serve the apricot soufflé immediately, with a drizzle of heavy cream or a side of vanilla pouring custard if desired.
Serve the soufflé immediately out of the oven as they begin to deflate quickly. Prepare plates and accompaniments in advance to serve promptly.
Gently fold the egg whites into the apricot base in three additions using a spatula to cut through the middle and scoop from the bottom, preserving air in the whites.
Beat the egg whites until they form medium peaks — glossy and with enough structure to hold but still slightly droopy at the tips.
Ensure your eggs are at room temperature before separating them for a greater volume when whipped, which is key for a well-risen soufflé.
Resist the urge to open the oven during baking as it can cause the soufflé to collapse. Use the oven light to check the rise and doneness.
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