I love the texture of souffles. They remind me a lot of 蒸蛋 (literally, “steamed egg”), one of my favorite Chinese dishes, but dessert version. However, I don’t particularly care for chocolate souffle because the egg taste gets lost in the heavy taste of the chocolate. So, when I came across this recipe for maple souffle on BakingBites, I knew that I had to try it right away.. I’m a huge fan of maple syrup :)
Now I’ve definitely watched that episode of Top Chef where someone was eliminated because they attempted to make a souffle. So I was nervous. But after taking a look at the recipe, I was surprised at how few ingredients and steps it required! The key to a successful souffle is beating the egg whites to a soft peak – again, BakingBites has a great guide on beating egg whites, so check it out if you’re unsure of making meringue.
My souffles turned out quite well! It did take me two tries to get the egg whites right, though – it’s been a while since I’ve made meringue. Even S, who doesn’t eat desserts, said it was good :)
This recipe’s size was perfect because it made exactly 2 souffles for my 7-oz ramekins, but it should double easily. The yogurt mixture can also be prepared and refrigerated in advance for convenience.
- 2 large egg whites, room temperature
- 3 tbsp granulated sugar
- 1-1/2 tbsp maple syrup
- 2 tbsp plain yogurt (I used Greek)
- pinch salt
- butter & sugar for ramekins
- Preheat the oven 400F. Prepare the ramekins by buttering them lightly on the bottom and sides, then dusting with sugar. Set aside.
- In a medium bowl, whisk together the maple syrup, yogurt, and salt. Set aside.
- In another bowl, beat the egg whites on medium speed until foamy. Add one tablespoon of the sugar and increase the speed. Gradually add the rest of the sugar and beat the eggs until soft peaks form.
- Add about 1/3 of the egg whites to the yogurt mixture and mix well. Then, fold in the rest of the egg whites with a spatula. Make sure there are no large streaks of egg white.
- Fill the prepared ramekins, and smooth off the top.
- Place the ramekins on a baking sheet and bake for 13-16 minutes, until they have puffed up and the top is golden brown.
- Serve shortly after baking. The souffles will fall as they cool.