Recipes

Blueberry Soufflés

These delicate morsels are perfect for any season.

Serves:
8
Cook Time:
20 min

Ingredients

  • 2 tbsp ( 30 mL ) butter
  • 3 tbsp ( 45 mL ) all-purpose flour
  • Pinch salt
  • ¾ cup ( 175 mL ) milk, 2%
  • 4 egg yolks
  • ⅔ cup ( 170 mL ) frozen blueberries, reduced over heat to 1/3 cup (75 mL)
  • 6 egg whites
  • 1/8 tsp ( 0.5 mL ) cream of tartar
  • ½ cup ( 125 mL ) sugar
  • Additional butter and sugar for dishes

Instructions

  1. Preheat oven to 375° F (190°C).
  2. Use additional butter and sugar to grease and line eight 4-inch (10 cm) diameter ramekins.
  3. In a medium saucepan, melt butter over low heat. Stir in flour and salt, and cook for 1 minute. Whisk in milk all at once. Continue whisking until mixture boils and is smooth and thickened.
  4. In a bowl, beat yolks well and add ¼ cup (60 mL) of the warm sauce mixture to them. Combine yolk mixture with remaining sauce, blending thoroughly. Add cooled blueberry reduction. Set sauce aside to cool slightly.
  5. In a large bowl, using clean beaters, beat egg whites and cream of tartar until soft peaks form; continue beating, gradually adding sugar until stiff peaks form. Fold about a quarter of the egg whites into the sauce to make it lighter, then gently, but thoroughly fold the sauce into the remaining egg whites.
  6. Carefully spoon about ¾ cup (175 mL) of mixture into prepared ramekins. Bake 20 to 25 minutes or until done. Serve immediately.
  7. Makes 8 – 4-inch (10 cm) diameter ramekins.