Don’t let the name of this recipe intimidate you. Soufflés, especially this one, are much easier to pull off than you’d imagine. The one trick we really recommend is making sure that your mixing bowl is squeaky clean—any dirt or grease (from your fingerprints even) will prevent the soufflé from properly coming together. Other than that, follow the recipe and you’re golden. Oh, and don’t fear the fall: it’s really hard for the soufflé to fall prematurely in the oven. And once you take it out, it’s supposed to fall. We recommend serving this one with more warm maple syrup on top. Fancy brunch, anyone?
⅓ cup pure maple syrup
2 large eggs, separated
½ teaspoon vanilla extract
2 tablespoons all-purpose flour
⅛ teaspoon kosher salt
Sat fat 0.79g
How to Make It
Preheat oven to 400°F with oven rack in lowest third of oven. Place 4 (5-oz.) ramekins on a baking sheet, and lightly coat with cooking spray. Set aside.
Beat maple syrup, egg yolks, and vanilla in a medium bowl with an electric mixer on medium-high speed until thickened, about 1 minute. Add flour, and beat until combined.
Beat egg whites and salt with an electric mixer on high speed until stiff peaks form, about 1 minute and 30 seconds. Gently fold one-fourth of meringue into syrup mixture; fold mixture into remaining meringue. Quickly divide among prepared ramekins.
Place baking sheet with filled ramekins on lowest oven rack, and immediately reduce temperature to 375°F. Bake until puffed and golden, 12 to 13 minutes. Sprinkle with powdered sugar, and serve immediately.
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