Wild Huckleberry Souffles

By GadgetGirl

Wild blueberries-similar in shape, texture and flavor to huckleberries can be substituted.

Ingredients

• 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 or creme de cassis
• 1 3/4 cups fresh huckleberries or frozen wild blueberries (do not thaw)
• Powdered sugar for dusting
• Vanilla Creme Sauce
• Vanilla Creme Sauce
• 1 1/2 cups heavy whipping creme
• 1/2 cup whole milk
• 4 large egg yolks
• 5 tablespoons sugar
• 1 vanilla bean, split lenghtwise

Preparation

Step 1

Preheat oven to 375 degrees. Butter ten 3/4 cup ramekins; dust with sugar. Bring milk, 2 1/2 tablespoons sugar, and salt to a 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 boil, whisking until smoothe. Whisk in egg yolks and Chambord. Transfer to large bowl. Using electric mixer and clean dry beaters, beat 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 large roasting pan. Add enough water to come halfway up sides of ramekins.

Bake souffles until puffed and gently set in centers, about 30 minutes. Sift powdered sugar over. Serve Vanilla Bean Sauce alongside.

Vanilla Creme 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 enough to cover spoon and instant read thermometer registers between 175-180 degrees, about 8 minutes(do not boil). Pour into a medium bowl, cover, and chill. Do ahead: Can be made 1 day ahead. Keep chilled. Remove bean before serving.