I know, I know. You read that post title and thought to yourself, Katy is clearly messing with us this morning. And then you thought, Seriously, Katy? You got us all excited for what is obviously some kind of very cruel joke, because who on this planet can craft a soufflé out of two ingredients?
Well, I can. And I thought I’d share the recipe with you, but if you’re going to be like that, I’ve changed my mind.
But… I suppose if you really want it that much. Okay.
It sounds weird to pair eggs with maple syrup, but eggs in soufflés are essentially an invisible ingredient — they give structure and density to something that otherwise tastes like flavored air (in fact, if your soufflés taste like egg, you’re probably overcooking them). This is an absolutely perfect dessert at any time of the year, but it strikes me as being best in the fall, to cap off some hearty squash- or pumpkin-filled meal with a light, airy dessert.
You may notice that in this recipe, I don’t ask you to butter and sugar the ramekins. This little recipe has two ingredients, and butter and sugar would make four ingredients, which would defeat the whole point. Also, I think they rise just fine without that preparatory step, and they still taste great. So this may not be a classic, perfect french recipe, but I guarantee that no one you serve it to will be able to tell.
Please. Their only reaction will be, “Something this good was made of nothing but maple syrup and eggs? I don’t believe you.”
two ingredient maple soufflé recipe
INGREDIENTS
2 eggs
1/3 cup maple syrup (I use Grade A Dark Amber)
DIRECTIONS
Preheat your oven to 400 degrees F. Separate egg whites and yolks.
In a small bowl, whisk together the two egg yolks and maple syrup until evenly distributed.
In a stainless steel bowl, beat egg whites until soft peaks form (I often beat them to hard peaks and that’s fine too). Fold the maple syrup mixture into the whipped egg whites. Pour into four ramekins and place ramekins on a baking sheet.
Place baking sheet in the oven and immediately turn temperature to 375 degrees. Bake for 10 minutes, or until puffed up.
Serves 4.
15 responses so far ↓
1 Tweets that mention two ingredient maple soufflé | Sugarlaws -- Topsy.com // May 17, 2010 at 5:31 am
[...] This post was mentioned on Twitter by Recipes_4_U and sugarlaws, sugarlaws. sugarlaws said: New Recipe! two ingredient maple soufflé: I know, I know. You read that post title and thought to yourself, Katy… http://bit.ly/bE1uUe [...]
2 lila // May 17, 2010 at 6:35 am
amazing!
3 Maddy // May 17, 2010 at 6:37 am
Lol! I am skeptical about the two ingredients, but judging by your pics, this looks heavenly!
4 Pili // May 17, 2010 at 7:05 am
Wow! This is the kind of cooking I like, just two ingredients!
Now, if only I could find maple syrup here…
5 althea // May 17, 2010 at 8:25 am
So my mom makes the two ingredient souffle and she’s always called it a puff omlette. She would used eggs and cheese.
6 Joanne // May 17, 2010 at 9:37 am
I am in awe. Two ingredients?!?!? Both of which I have. I think some experimentation is in order.
Looks delicious!
7 Rosemaryandthegoat // May 17, 2010 at 1:14 pm
Looks great. I made your souffled eggs (again) while visiting son and daughter-in-law in Chicago this past weekend. Everyone loved them. I added green onions to top and next time I may add some cubed ham or proscuitto to the bottom of the dish. Thanks for that recipe.–Sherry
8 Haley // May 19, 2010 at 9:20 am
Did you use real maple syrup, or the corn-syrupy kind?
9 katy // May 20, 2010 at 11:13 am
i use famer’s market maple syrup, so definitely real (i hope)!
10 Ronni // Jul 17, 2010 at 7:31 pm
Hi hi, I tried and it worked! Yeah with just 2 ingredients. Thanks for the fantastic easy recipe. Keep them coming!
11 Spanish Baked Eggs on a Red Pepper Ragout « the taste space – steam, bake, boil, shake! // Aug 31, 2010 at 2:42 am
[...] simple but tasty tomato sauce with poached eggs last time they were over for breakfast, but I keep collecting more recipes to try. Shakshuka, eggs poached in a spicy tomato sauce and topped with feta cheese, [...]
12 Crustabakes // Oct 13, 2010 at 8:17 am
Yum! I wonder whether honey works here ?
13 steph (whisk/spoon) // Oct 13, 2010 at 10:26 am
that’s the best two-ingredient recipe i’ve ever seen! gorgeous!
14 huffington post | Sugarlaws // Oct 14, 2010 at 5:34 am
[...] for this piece, and it didn’t take long to choose my Two-Ingredient Maple Soufflé, last seen here. And after a day of voting, I’m thrilled that my recipe is still the reader favorite! Check [...]
15 darla // Oct 16, 2010 at 7:25 am
it worked- and was delicious! like french toast, without the toast- which was much tastier than it sounds. i had reservations, because it was difficult to fold the whites into such a runny batter and i was sure i had over mixed it. i used 2 slightly bigger ramekins, and baked for 12 minutes- they were perfect.
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