Blueberry Souffles

1. 1

   Preheat the oven to 400u00b0F. Tear 4 pieces of foil long enough to wrap around each of four 1 1/4-cup straight-sided ovenproof (or souffle) dishes. Fold each piece of foil into quarters lengthwise. Wrap foil around each dish, extending 1 1/2 inches above rim; secure with tape.

2. 2

   Brush each dish with butter. Sprinkle 1 tsp of the sugar inside each dish, tilting to coat; shake out excess. Place dishes on a baking pan.

3. 3

   Combine egg yolks and remaining sugar in a medium bowl; whisk until light and creamy. Whisk in flour, then hot milk.

4. 4

   Pour mixture into a medium saucepan on low heat. Cook and stir for 5 min or until mixture thickens. Transfer to a large clean bowl. Cool for 5 mins, stirring to prevent a skin forming.

5. 5

   Beat egg whites in a large clean, dry bowl with an electric mixer until soft peaks form. Fold egg whites into milk mixture until just combined. Fold in blueberries. Spoon into prepared dishes.

6. 6

   Bake for 20 mins or until well risen. Remove foil collar. Dust with powdered sugar. Serve immediately with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.