Wild Huckleberry Souffles

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

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 raspberry liquor
• 1 3/4 cups fresh wild huckleberries
• powdered sugar, for dusting
• 1 1/2 cups heavy whipping cream
• 1/2 cup whole milk
• 4 large egg yolks
• 5 tablespoons sugar
• 1 vanilla bean, split lengthwise

Recipe

• 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 boil in small saucepan, stirring to dissolve sugar; remove from heat.
• 2 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.
• 3 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.
• 4 bake souffles until puffed and gently set in centers, about 20 minutes. sift powdered sugar over and serve with vanilla cream sauce.
• 5 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.