Prep 20 mins
Cook 20 mins
The word souffle literally translates as "breath." This recipe not only breathes new life into a bowl of porridge, but is refreshingly like a breath of fresh air. All the comforting aspects of oatmeal are present and raised to new heights with this unique presentation. The souffle comprises two layers. Regular sweetened oatmeal is place on the bottom of the dish, with a delicate oatmeal souffle batter poured on top. Served with maple syrup and rum soaked currants on the side this unique presentation cannot fail to impress even the most discerning of your guests! Oatmeal will never be the same...
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
- 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)
- maple syrup
- currants, soaked in dark rum (optional)
- 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.