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!

Ingredients:

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!