Wild Huckleberry Souffles

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READY IN: 35mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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