Recipe by Little Suzy Homemaker
From Bon Appetit RSVP section from The Georgian in Seatle. Frozen wild blueberries can be substituted for the huckleberries.
For the Souffles
- 1 1⁄4 cups whole milk
- 7 1⁄2 tablespoons sugar, divided
- 1⁄4 teaspoon salt
- 5 tablespoons butter
- 2⁄3 cup all-purpose flour, sifted
- 5 large eggs, separated
- 1⁄4 cup Chambord raspberry liquor
- 1 3⁄4 cups fresh wild huckleberries
- powdered sugar, for dusting
For Vanilla Cream Sauce
- 1 1⁄2 cups heavy whipping cream
- 1⁄2 cup whole milk
- 4 large egg yolks
- 5 tablespoons sugar
- 1 vanilla bean, split lengthwise
Directions See How It's Made
- Preheat oven to 375 degrees. Butter ten 3/4-cup ramekins; dust with sugar. Bring milk, 2 1/2 tablespoons sugar, and salt to boil in small saucepan, stirring to dissolve sugar; remove from heat.
- Melt butter in heavy medium saucepan. Add flour; stir 1 minute. Whisk in milk mixture. Cook over low heat until mixture thickens and comes to a boil, whisking until smooth. Whisk in egg yolks and Chambord. Transfer to a large bowl.
- Using electric mixer with clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add remaining 5 tablespoons sugar, beating until soft peaks form. Fold egg whites and 1 cup berries into milk mixture. Divide remaining 3/4 cup berries among ramekins. Spoon souffle batter over, dividing evenly. Place ramekins in a large roasting pan. Add enough water to pan to come halfway up the sides of the ramekins.
- Bake souffles until puffed and gently set in centers, about 20 minutes. Sift powdered sugar over and serve with Vanilla Cream Sauce.
- To make the Vanilla Cream Sauce: Whisk cream, milk, yolks, and sugar to blend in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until custard is thick enoght to coat spoon and an instant read thermometer reads 175-180 degrees, about 8 minutes (do not boil). Pour into medium bowl, cover and chill. Can be made one day ahead. Keep chilled. Remove bean before serving.