Blueberry Soufflés

These delicate morsels are perfect for any season.

Cook Time:
20 min


Nutrition Facts
  • 2 tbsp (30 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • Pinch salt
  • 3/4 cup (175 mL) milk, 2%
  • 4 egg yolks
  • 2/3 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
  • 1/2 cup (125 mL) sugar
  • Additional butter and sugar for dishes


  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 1/4 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 3/4 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.