HUCKLEBERRY SOUFFLÉ
WITH HUCKLEBERRY SAUCE

Pastry Cream

5 large egg yolks (reserve the egg whites for the soufflé recipe below)

2/3 cup sugar

1/4 cup all-purpose flour

2 tablespoons cornstarch

1 1/2 cups 2% milk

Huckleberry Sauce

2 to 3 cups huckleberries (raspberries may be substituted)

1 6-ounce can pineapple juice

3/4 cup sugar

1 tablespoon vanilla extract

2 tablespoons cornstarch, combined with enough water to make a thin paste

1/2 pastry cream (see recipe above)

Soufflé

12 egg whites (make sure there is no residual egg yolk present)

1 teaspoon cream of tartar

1 pint heavy whipping cream

1/4 cup sugar

For the pastry cream, place the yolks in a mix­ing bowl and whisk in the sugar. Next, whisk in the flour and cornstarch until fully combined. Meanwhile place the milk in a double boiler over medium heat and scald. Slowly add the scalded milk to the egg yolk mixture and whisk until combined. Pour the contents back into the double boiler and place back on the burner over medium to medium-low heat. Cook, while continuously whisking, until the mixture has become very thick. Remove from the heat and set off to the side to cool. Remember to whisk occasionally so that the pastry cream doesn’t form a skin.

For the sauce, in a medium saucepan bring the huckleberries and pineapple juice to a boil over medium heat. Add the sugar and vanilla and stir to combine. Add the cornstarch mixture while stirring and reduce the heat to medium-low. Once the sauce has thickened, remove from the heat and cool. Place half of the pastry cream in a mixing bowl with half of the huckleberry sauce. Mix thoroughly.

For the soufflé, preheat the oven to 350˚. But­ter and sugar eight 8-ounce soufflé cups. Place a 13x9-inch baking pan with 1 inch of water in the oven. Place the egg whites in a mixer and beat with the cream of tartar until stiff peaks form. Fold the whites into the remaining pastry cream, being careful not to over mix. Spoon the batter into the prepared soufflé cups, and place the cups into the water bath in the oven. Bake until the soufflés are golden on top and have risen 2 to 3 inches, about 15 to 25 minutes.

While the soufflé is baking, beat the whipping cream with the sugar until stiff peaks form. Place the whipped cream into a small serving bowl, and pour the huckleberry sauce over the top. Serve the soufflé straight from the oven with the huckleberry cream.

Makes 8 servings.