Grown Up Oatmeal Souffles

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 tablespoons soft butter
• 4 tablespoons sugar
• 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)

Recipe

• 1 to prepare the souffle molds, butter the insides of 8 (8-ounce) ramekins and sprinkle them with sugar.
• 2 in a stainless steel saucepan, bring the heavy cream and milk to the boil, stir in the oats and boil for 5 minutes.
• 3 stir in the sugar and maple syrup, remove from the heat and pour 1/2 cup of the sweetened oatmeal into each ramekin.
• 4 you should have about 3/4 cup of the mixture left, reserve this for the souffle layer.
• 5 preheat the oven to 375*f.
• 6 in a spice grinder or small food processor, grind the oats until they resemble coarse meal.
• 7 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.
• 8 slowly whisk the milk into the flour mixture and bring to a boil.
• 9 add the reserved sweetened oatmeal and stir until combined.
• 10 turn the heat to low; stir in 1/2 cup sugar, the maple syrup and the rum.
• 11 in a small bowl, whisk the cornstarch into the egg yolks and add to the saucepan.
• 12 whisk constantly and remove from the heat just before the mixture comes to the boil.
• 13 let cool slightly.
• 14 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.
• 15 continue whipping until the egg whites form medium stiff peaks.
• 16 stir a small portion of the egg whites into the cooled oatmeal mixture, then fold in the remaining egg whites.
• 17 pour the souffle mixture on top of the sweetened oarmeal bottom layer in the ramekins.
• 18 place the filled ramekins on a baking sheet and place it in the center of the oven.
• 19 bake for 15 to 20 minutes, or until the souffles are just set and light golden brown.
• 20 as soon as the souffles come out of the oven serve them with maple syrup and rum soaked currants on the side.