Cover the souffle dish and place it in the pot.

Run your finger along the rim of the soufflé dish.

Place four 1/2-cup souffle dishes into the refrigerator to chill.

Transfer to small soufflé dishes and refrigerate for at least 3 hours.

Butter inside of 5-cup souffle dish and sprinkle with sugar.

Butter the inside of the soufflé dish and the paper generously.

Rub the butter on the bottom and sides of four 1-cup souffle dishes.

Spoon the apple mixture into each of the souffle dishes.

- Set the souffle dish in the oven and turn the heat down immediately to 175C.

Transfer mixture to prepared souffle dish and smooth the top.