Quebec Apple Soufflé

Preparation

1. Preheat oven to 205°C (400°F).
2. Combine the crème pâtissière and applesauce.
3. Whisk in the egg yolks, two at a time. Set aside for later use.
4. Beat the egg whites until stiff and fold in the sugar.
5. Add the ice cider and stir into the first mixture. Butter ramekins or line with wax paper.
6. Spoon mixture into ramekins and bake for 12 minutes. Makes about 12 125-ml (4-oz) ramekins.