Czech Noodle and Apple Souffle - Nudlovy Nakyp

[Olga Drozd]

Czech Noodle and Apple Souffle - Nudlovy Nakyp

Some Czech noodle desserts are made with poppy seeds, sugar and butter, some with crumbled gingerbread.  This one is soft, mostly noodles and apples bound with a bit of eggy batter.  Serve it as you would a souffle, warm, soon after baking.

2 3/4 cups milk
Pinch salt
4 ounces wide egg noodles, broken into 1 inch pieces (about 1 3/4 cups)
5 Tablespoons butter, softened
1/3 cup sugar
3 large eggs, separated
1 1/2 teaspoons pure vanilla extract
2 1/2 cups peeled, cored, sliced apples (any type; about 1 pound)
Confectioners' sugar, for sprinkling

In a large saucepan, bring the milk and salt to a boil.  Add the noodles and cook, stirring frequently, until tender, usually about 8 minutes.  Set aside briefly to cool; do not drain.

Preheat the oven to 350 degrees F., with a rack in the center.  Butter an 11 inch oval gratin dish or other large shallow baking dish.  With an electric mixer, cream the butter and sugar in a large bowl, beating until light.  Add the egg yolks and beat until light.  Gently stir in the noodle milk mixture and the vanilla.

In another bowl, beat the egg whites until nearly stiff.  Fold the beaten whites into the noodle mixture.  Pour 1/2 of the noodle mixture into the baking dish.  Top with the sliced apples; cover with the remaining noodles.

Bake until the pudding is lightly golden and nearly set, but still slightly jiggly in the center, 30 to 35 minutes.  Cool on a wire rack for about 10 minutes. Sprinkle with confectioners' sugar and serve warm.  Serves about 8.

Classic Home Desserts