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