Grown up Oatmeal Souffles

1. 1

   To prepare the souffle molds, butter the insides of 8 (8-ounce) ramekins and sprinkle them with sugar.

2. 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. 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. 4

   You should have about 3/4 cup of the mixture left, reserve this for the souffle layer.

5. 5

   Preheat the oven to 375*F.

6. 6

   In a spice grinder or small food processor, grind the oats until they resemble coarse meal.

7. 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. 8

   Slowly whisk the milk into the flour mixture and bring to a boil.

9. 9

   Add the reserved sweetened oatmeal and stir until combined.

10. 10

    Turn the heat to low; stir in 1/2 cup sugar, the maple syrup and the rum.

11. 11

    In a small bowl, whisk the cornstarch into the egg yolks and add to the saucepan.

12. 12

    Whisk constantly and remove from the heat just before the mixture comes to the boil.

13. 13

    Let cool slightly.

14. 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. 15

    Continue whipping until the egg whites form medium stiff peaks.

16. 16

    Stir a small portion of the egg whites into the cooled oatmeal mixture, then fold in the remaining egg whites.

17. 17

    Pour the souffle mixture on top of the sweetened oarmeal bottom layer in the ramekins.

18. 18

    Place the filled ramekins on a baking sheet and place it in the center of the oven.

19. 19

    Bake for 15 to 20 minutes, or until the souffles are just set and light golden brown.

20. 20

    As soon as the souffles come out of the oven serve them with maple syrup and rum soaked currants on the side.

* Per serving · 4 servings · Values may vary.