You asked for it, and I try my best to give my dear readers what they want, so here’s the recipe. Make sure you serve it right out of the oven for maximum dramatic, puffy impact!
1 1/2 cups maple syrup – the darker grades like amber are best for this because they have more flavor
4 egg whites
1/2 cup powdered sugar
2 teaspoons baking powder
3 tablespoons brandy
1 tablespoon butter
Have ready an 8-inch soufflé dish, a pan that will hold the dish and about 1 inch of hot water.
I am assuming you know how to make a soufflé – no greasing the dish! I don’t bother with a collar for this one, though.
Preheat oven to 300F
Measure 1 cup maple syrup into a saucepan and boil until it has reduced to 3/4 cup. Cool this.
Beat egg whites until stiff.
Sift powdered sugar and baking powder together, and beat into the egg whites a little at a time.
Fold in cooled syrup.
Pour into soufflé dish, set in pan of hot water and oven poach for 1 hour.
Shortly before soufflé is ready, combine 1/2 cup syrup, brandy and butter and heat, stirring until hot. (This sauce is optional but adds a nice touch. Serve it beside the soufflé.)
Please write me if you make this. I would love to hear what you think of it!