Blueberry Souffles - cooking recipe

Ingredients

2 tbsp butter, melted
1/3 cup granulated sugar
3 None eggs, separated
2 tbsp flour
2/3 cup milk, scalded
2/3 cup frozen blueberries, thawed, chopped
None None Powdered sugar and whipped cream, to serve

Preparation

Preheat the oven to 400\u00b0F. 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.
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.
Combine egg yolks and remaining sugar in a medium bowl; whisk until light and creamy. Whisk in flour, then hot milk.
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.
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.
Bake for 20 mins or until well risen. Remove foil collar. Dust with powdered sugar. Serve immediately with whipped cream.