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Day 9: French Toast Souffle

This was actually my first time making a Souffle so it was very new for me. But this recipe by Real Simple is definitely a keeper! All you need to know are two things:

1. Don't half the recipe preferable - it's really hard to make the meringue

2. It's normal to for the Souffle to sink down when you take it out of the oven.

Well on to the photos:

My meringue's didn't work out that well because I halved the recipe, but it worked out in the oven nevertheless.

I had to grab the camera and when I came back I found it had sunk! :)

Ready to be devoured!



⅓ cup pure maple syrup

2 large eggs, separated

½ teaspoon vanilla extract

2 tablespoons all-purpose flour

⅛ teaspoon kosher salt

Powdered sugar


Preheat oven to 400°F with oven rack in lowest third of oven. Place 4 (5-oz.) ramekins on a baking sheet, and lightly coat with cooking spray. Set aside.

Beat maple syrup, egg yolks, and vanilla in a medium bowl with an electric mixer on medium-high speed until thickened, about 1 minute. Add flour, and beat until combined.

Beat egg whites and salt with an electric mixer on high speed until stiff peaks form, about 1 minute and 30 seconds. Gently fold one-fourth of meringue into syrup mixture; fold mixture into remaining meringue. Quickly divide among prepared ramekins.

Place baking sheet with filled ramekins on lowest oven rack, and immediately reduce temperature to 375°F. Bake until puffed and golden, 12 to 13 minutes. (I did 25 minutes) Sprinkle with powdered sugar, and serve immediately.


- The Bored Baker


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