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two-ingredient maple soufflé

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May 17th, 2010 · Print Print

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.


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Tags: desserts · food



49 responses so far ↓

  • 1 Tweets that mention two ingredient maple soufflé | Sugarlaws -- Topsy.com // May 17, 2010 at 5:31 am

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  • 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! :D

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  • 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!

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  • 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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  • 18 Morgan // Dec 2, 2012 at 8:54 pm

    I made these souffles today and the recipe was so easy, I thought you must have been joking! However… I couldn’t get these souffles to puff up no matter what I did. I cooked them for about 13 minutes (because they weren’t puffy) and they didn’t want to puff! Any suggestions on how to get these to work?

    I’m not sure if it had something to do with beating the egg whites (I thought they weren’t quite stiff enough) but I want puffy souffles!

  • 19 Gillian Guijt // Dec 9, 2012 at 4:09 pm

    Hello!
    I just made the souffles for mum, dad, and I.
    They were absolutely spectacular. Much sweeter than I thought they would be, and barely tasted of egg.

    I did, however, have some trouble with the bottom not being thoroughly cooked and wasn’t sure if I should have put it in for much longer, considering that I didn’t want to make it taste eggy.

    Do you have any tips for a through-and-through bake?

    I posted some photos of my souffles:
    http://24.media.tumblr.com/ad3fd44b13b1a323b53d9b1c4ecbc1c5/tumblr_mes5rp3czj1qcumexo2_1280.jpg

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  • 21 Laura Dembowski // Jan 29, 2013 at 12:34 pm

    Such a great idea!

  • 22 brandi // Feb 12, 2013 at 2:45 pm

    i made these today.. two batches.. the first time only one would rise so i decided to try it again and i beat the eggs till they were much stiffer.  The second time around they all rose except the last one i poured… bad news–as soon as they were out of the oven, they all fell. careful not to slam the oven door and shake them as little as possible.. both are notorious for making the beauties fall :[

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  • 24 Fien // Mar 27, 2013 at 4:00 pm

    I tried these half an hour ago. They were remarkably disappointing, tasted of scrambled egg and syrup.

  • 25 Cheryl // Apr 22, 2013 at 4:10 pm

    First attempt today.  They puffed up perfectly, then i accidently let the oven door slam and poof they sunk like bowling ball in snow.  Bummer.  The taste was good though not really any egg flavor just very light.  Do I serve these hot or cold, with cool whip or plain.  Never had a souffle before.

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  • 27 Istezada // May 24, 2013 at 6:28 pm

    My souffles deflated (which is fun to say, though I wish it hadn’t happened) as soon as I took them out of the oven.  Awwww, man!

    They taste delicious though!

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  • 30 Olivia // Aug 23, 2013 at 3:45 pm

    I used Honey instead and it turned out Beautifully!

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    this didn’t work at all.

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  • 41 Carolina // Apr 8, 2014 at 5:21 am

    Great post. Only looking at them and makes me go crazy, this maple soufflés are looking delicious – and so simple to do. I know now what I will prepare for my family this weekend! Thank you!

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