My favorite types of recipes are ones that only require a couple of ingredients. This recipe happens to be one of those types of recipes. It only requires two ingredients, eggs and maple syrup. It really doesn’t get any better than that!
Souffles originated in France. In French, the word souffle, loosely means to blow up. In general a souffle combines, egg yolks, egg whites, and some type of sugar element for a sweet souffle. There are also savory souffles which are comprised of the same egg ingredients, however instead of sugar the add ins are generally cheese or spinach.
This recipe requires the use of ramekins. Ramekins are a great baking tool to have in your kitchen and I highly recommend them. They can be found at a reasonable price and are great to use in a wide array of recipes. I have not tried other baking dish alternatives so I cannot advise what other dishes would work with this recipe. Souffles generally require the use of ramekins due to their size and shape. This recipe creates 4 ramekin servings.
Maple Syrup Souffle
1/3 cup maple syrup
Preheat oven to 400 degrees. In a medium sized bow, separate the egg whites and yolks. Whisk together the two egg yolks and maple syrup until well combined.
In another medium sized mixing bowl, (stainless steel preferred) beat egg whites until soft peaks form. Fold the maple syrup mixture into the whipped egg whites. Pour the mixture into four ramekins and place on a baking sheet.
Turn down the oven to 375 degrees and place the baking sheet into the preheated oven. Bake for 10 minutes or until the souffles have puffed up.