you will not believe how easy and delicious these two ingredient maple souffles are!
I’ve been wanting to share these two ingredient maple souffles for years now – ever since I made them for another site.
And what better time than right now than to serve up some “dessert for breakfast”? Because for many of us, we are about to head back to school – and school is looking very different this year. It’s even looking different than it did at the end of LAST year. And we are bracing ourselves for it.
So I figured some souffles were in order.
And yes, these really are only two ingredients – eggs and maple syrup.
But don’t freak out – even if you’ve never made a souffle before I promise these will come out perfect every time. And without any fussing. Simply whisk the maple syrup with the egg yolks, whip the hell out of the egg whites and fold it all together.
I used these 5-ounce ramekins but you can use any vessel and any size you’ve got on-hand – just make sure the material is ovenproof.
Like all souffles these will start to deflate almost immediately after they are removed from the oven, so it’s best to eat them right away.
Which I don’t think will be a problem – I mean, DESSERT FOR BREAKFAST!!!
So whether the kids are headed out the door, or headed to the dining room table (or, like us, a mix of both), start the day off with something a little bit extra special.
We all need it.
2 large eggs, separated (put the whites in your mixer bowl, the yolks in a medium bowl)
1/3 cup maple syrup
confectioner’s sugar, for dusting (optional)
Pre-heat the oven to 400 degrees.
Pour the maple syrup into the bowl with the yolks and whisk till smooth.
Using the whisk attachment, whisk the egg whites on high speed till stiff. Fold the yolk-maple syrup mixture in till completely emulsified. Pour into your ramekins and bake for 10 minutes.
Remove ramekins from oven, dust with confectioner’s sugar if desired, and serve immediately.
This delicious recipe brought to you by Sheri Silver