Maple Syrup Souffle

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!


About dirtynailz

Writer for a daily newspaper, gardener, tree hugger, orchid-grower, photographer, animal lover, hiker, wilderness seeker. Proponent of clover in the lawn and a dog on the bed.
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4 Responses to Maple Syrup Souffle

  1. cj wright says:

    This sounds delicious, dirtynailz. Thanks for passing the recipe on to us. I’m hoping to give it a try through the holidays.


  2. auntie beak says:

    love the new header!


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