Frozen Maple and Bourbon Souffle

READY IN: 50mins
Recipe by ellie_

Posted for Zaar - World Tour - France and USA-regional (Tennessee)-this souffle is served in Dux in Memphis, Tenn. This has to freeze overnight (not included in prep time). Recipe source: Bon Appetit (October 1985)

Top Review by 2Bleu

Yummy! I halved the recipe and it filled 4 1-cup ramekins to which I placed the chopped macadamia nuts (which I forgot to toast) on the bottom so when flipped over, they would be on top. The batter took only 3 minutes to thicken up. While beating the mixture, it never increased in volume even after an additional 5 minutes, but the batter became very white in color and airy in texture. I opted not to prep the ramekins as stated in step #2 as it did not seem to make sense (I guess a photo would help). I thought to line the 'inside' of the ramekins with parchment paper, thinking this is a 'tall' dessert, but without the increase in volume, found it unnecessary. --All that said, this is wonderful. It tastes like very creamy liquored up maple ice cream and very elegant! The only changes we would make is to omit step 2, lower the maple syrup content a bit, and place it in a covered bowl in the freezer and just scoop out any amount needed. this would be great served next time banana split style with bananas on the side, more chopped macadamia, whipped cream and a cherry on top! It's a sweet dream come true! Thanks for posting this wonderfully unique recipe. :) ~Buddha

Ingredients Nutrition

  • 2 eggs
  • 2 egg yolks
  • 13 cup sugar
  • 14 cup sour mash Bourbon (or your favorite bourbon)
  • 3 tablespoons maple syrup
  • 2 14 cups whipping cream
  • 12 cup macadamia nuts, toasted and chopped


  1. Lightly grease 1 1/2 quart souffle dish.
  2. Grease 2-inch high parchment or a foil collar and wrap around dish, securing collar with string.
  3. In a bowl whisk together the first 4 ingredients (eggs - bourbon) until blended. Set bowl over pan of simmering water (or use a double boiler) and continue whisking until mixture thickens (5 minutes). Remove bowl from pan of water.
  4. With an electric mixer beat egg mixture until cool and trippled in volume (10 minutes).
  5. Beat in syrup in a thin stream and beat 1 more minute.
  6. In a seperate bowl with clean beaters beat cream until soft peaks fold.
  7. Fold cream into egg mixture.
  8. Spoon into the dish, smoothing the top.
  9. Freeze overnight or for at least 5 hours or until firm.
  10. Let souffle soften in refrigerator for 30 minutes.
  11. Remove collar.
  12. Press nuts into sides of souffle.
  13. Serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a