Caramelised apple and Calvados souffles | Gourmet Traveller

Ingredients

• Souffle
• 330 ml milk
• 3 pieces of lemon rind, removed with a peeler
• 80 gm caster sugar, plus extra for moulds
• 50 gm plain flour (1/3 cup)
• 20 gm soft butter, plus extra for greasing
• 20 ml Calvados
• 2 eggs, separated
• 1 Granny Smith apple, thinly sliced crossways using a mandolin
• For dusting: pure icing sugar
• Caramelised apple
• 40 g butter
• 4 Granny Smith apples, peeled, cored and cut into eighths
• 100 gm pure icing sugar
• 30 ml Calvados
• 50 ml pouring cream