Ingredients
- 120 g rolled oats
- 480 ml milk
- 30 g butter
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 large eggs, separated
- 100 ml Quebec maple syrup
- 1 tsp vanilla extract
- 120 g raisins
Method
- Heat the oven to 175°C and butter a 1.5-litre baking dish.
- Simmer oats, milk, butter, salt, and cinnamon for 5 minutes; cool slightly.
- Stir in egg yolks, maple syrup, vanilla, and raisins.
- Whip the egg whites to soft peaks, fold them in, and bake for 30 to 35 minutes until puffed and set.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace the sugar with 100 ml maple syrup, reduce the milk by 30 ml, and bake at 175°C, about 15°C below the usual 190°C setting.
Why Quebec maple syrup: Maple deepens the oat and raisin flavors while the lower baking temperature protects its aroma and reduces scorching.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →