Instructions: Bring the milk and sugar to a boil and add the Beurre Manie, whisking until a thick smooth paste has developed. Remove from heat and let cool. You can pop the pan right into the refrigerator. In another bowl, blend together the following ingredients:
4 large egg yolks
3 tablespoons sour apple liqueur or apple juice 1/2 apple, peeled, cored and diced very small When the milk paste has cooled, add the egg yolk mixture. This is the base for the souffle. It can be held, tightly wrapped, for about a week in the refrigerator.

4 large egg whites
2 tablespoons sugar
Whip the egg whites until frothy and then add the sugar. When it has achieved a soft peak, it is ready to be folded into the base mixture. The whipped whites do not have to be a totally incorporated; you can have it looking marbleized and it will still rise nicely.

You should prepare the souffle dish or dishes by first buttering them, then putting sugar inside to coat the dish. This idea is similar to buttering and flouring a cake pan, except you are using butter and sugar. This is so the souffle will have something to cling to as it rises - kind of like a mountain climber needing the rocks of a mountain to reach the top.

The souffle mixture is poured into the prepared dish or dishes all the way to the top and the top is smoothed. Bake at 375 degrees for about 30 minutes for the single, large souffle, or 15 minutes for smaller, individual ones.

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