Two-ingredient maple soufflé
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. 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). You may notice that in this recipe, I don’t ask you to butter and sugar the ramekins. Please. 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. Serves 4.
Related: gâteaux et autres sucreries