Grown up Oatmeal Souffles
- Ready In:
- 40mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
-
For the Souffle molds
- 3 tablespoons soft butter
- 4 tablespoons sugar
-
Sweetened Oatmeal Bottom Layer
- 1 3⁄4 cups heavy cream
- 1 1⁄2 cups milk
- 1 3⁄4 cups instant oats
- 3 tablespoons sugar
- 3 tablespoons maple syrup
-
Souffle Layer
- 1⁄4 cup instant oats
- 2 tablespoons butter
- 1 tablespoon flour
- 1 3⁄4 cups milk
- 3⁄4 cup sweetened oatmeal (reserved from the bottom layer)
- 1⁄2 cup sugar, plus
- 3 tablespoons sugar
- 1⁄4 cup maple syrup
- 1 tablespoon dark rum
- 1⁄2 teaspoon cornstarch
- 3 egg yolks
- 12 egg whites (I freeze extra egg whites in ice cube trays just for such a moment)
-
Garnishes
- maple syrup
- currants, soaked in dark rum (optional)
directions
- To prepare the souffle molds, butter the insides of 8 (8-ounce) ramekins and sprinkle them with sugar.
- In a stainless steel saucepan, bring the heavy cream and milk to the boil, stir in the oats and boil for 5 minutes.
- Stir in the sugar and maple syrup, remove from the heat and pour 1/2 cup of the sweetened oatmeal into each ramekin.
- You should have about 3/4 cup of the mixture left, reserve this for the souffle layer.
- Preheat the oven to 375*F.
- In a spice grinder or small food processor, grind the oats until they resemble coarse meal.
- In a 4 quart stainless steel saucepan, melt the butter over medium heat; stir in the ground oats and flour and cook, stirring for 30 seconds.
- Slowly whisk the milk into the flour mixture and bring to a boil.
- Add the reserved sweetened oatmeal and stir until combined.
- Turn the heat to low; stir in 1/2 cup sugar, the maple syrup and the rum.
- In a small bowl, whisk the cornstarch into the egg yolks and add to the saucepan.
- Whisk constantly and remove from the heat just before the mixture comes to the boil.
- Let cool slightly.
- In the bowl of an electric mixer, begin whisking the egg whites on low speed until they become frothy; increase the speed to high and add the remaining 3 TBS sugar in a steady stream.
- Continue whipping until the egg whites form medium stiff peaks.
- Stir a small portion of the egg whites into the cooled oatmeal mixture, then fold in the remaining egg whites.
- Pour the souffle mixture on top of the sweetened oarmeal bottom layer in the ramekins.
- Place the filled ramekins on a baking sheet and place it in the center of the oven.
- Bake for 15 to 20 minutes, or until the souffles are just set and light golden brown.
- As soon as the souffles come out of the oven serve them with maple syrup and rum soaked currants on the side.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0