Maple Syrup Souffle
This maple syrup souffle only needs four ingredients and comes out beautifully every time. I’ve been on a souffle kick recently (check my Cinnamon Banana Souffle), so always trying to figure out what flavors to do next. If you thought souffles are difficult, think again. If you have a mixer then you can make this maple syrup souffle in less than 15 minutes, making it perfect for breakfast, or dessert.
I actually decided to try this recipe because I was almost at the end of my maple syrup bottle. Last time I was in America I picked up a bottle of Grade A Dark from Trader Joe’s and figured that it would be perfect in a souffle.
All in all, this dish only takes about 5 minutes to prepare, and then about 10-15 to bake. I know it’s such a large range, especially for baking, but hey, that just means start watching it after 10 minutes. The first thing I do is butter the ramekins. I’m using my favorite ones from Emile Henry and you can find them on Amazon here.
Next I pour some granulated sugar, about a teaspoon or two each, and roll the ramekin around until the bottom and edges are coated. Then I put them in the fridge to chill while I make the maple syrup souffle batter.
Using a stand mixer I put the egg whites in the bowl with the whisk attachment on high. This will take a few minutes so it is the time to make the maple/egg yolk part. In a small bowl add a quarter cup of good maple syrup to two egg yolks and beat everything together. Then take about 1/4 of the whipped whites (should be at stiff peaks) and mix it into the yolk mixture. Finally take the small bowl of maple/egg and carefully fold it into the rest of the egg whites in the stand mixer bowl.
I finally take my ramekins out of the refrigerator and divide the batter into each. Place them on a baking tray and run a knife point just around the edge to help them rise. Place in an oven preheated to 190 Celsius and bake for 10-15 minutes, or until the top is dark brown but the sides are just yellow. Dust with cinnamon sugar if you want and serve immediately. They will collapse within a few minutes, so best to serve them fast.
Maple Syrup Souffle
- Ramekins x2
- Stand Mixer (optional)
- 2 Eggs large, room temperature
- 1/4 cup Maple Syrup authentic
- 2 tsp Sugar granulated
- 1 tsp Butter cold
- Take your ramekins and rub the insides with the butter until it is well greased. Add in the sugar and roll it around until all the inside is coated. Place in the refrigerator.
- Pre-heat your oven to 190 Celsius.
- Separate your eggs. In a stand mixer bowl (or if you want to do it by hand that is okay, just a lot of work) add the whites and set the speed to high. Let run until the whites are at stiff peaks.
- In another bowl mix together the maple syrup and the egg yolks until well combined.
- Take a quarter of the whipped egg whites and add it to the maple yolk mixture. Don't worry about losing air, this is just to temper the mixture and make it easier to fold later.
- Take the maple yolk mixture and fold it into the bowl of whites carefully. Stop once it is folded in to preserve most of the air.
- Take the ramekins from the fridge and split the batter into the two ramekins. Place on a baking tray and set in the middle of the oven. Pull them out carefully when the top is dark brown but the sides are just yellow (about 10-15 minutes). Dust with cinnamon sugar optionally if you want and serve immediately.