Edible Obsession: Blueberry Crème Vanilla Soufflé

Hey everyone! Claire here.

When I was thinking about what to cook up this month, I kept dreaming about the rain. Thinking about the rain led to thoughts of spring, then springtime in Paris, then to Sabrina, and then inevitably…to soufflés.

The film Sabrina (the original version, filmed in 1954) is a thing of comic beauty. The films follows Sabrina, the daughter of a chauffeur (who happens to be played by Audrey Hepburn), to one of Long Island’s wealthy elite families as she chases the playboy heir she has a soul crushing, well, crush on. Her father sends her to a cooking school in Paris, where he hopes she’ll follow her mother’s footsteps and become a cook. During her term in the cooking school, Sabrina finds herself woefully in over her head. She flunks the soufflé exam, and stares down at the watery pile of egg, wondering what went wrong. Then a charming old man says, ” A woman happily in love, she burns the soufflé. A woman unhappily in love, she forgets to turn on the oven.” The charming old man happens to be a wealthy baron, and takes sweet Sabrina under his wing.
Edible Obsession: Blueberry Crème Vanilla Soufflé
The rest of the film unfolds into a wonderful story of Sabrina’s transformation, her return back to Long Island, and the fabulous love triangle that follows her. You’ll just have to watch it to find out what happens!

But back to the soufflés. I spent a month in Paris last year myself, and I ate a soufflé every day. They were just different there: Sugar crusted and crunchy on the outside, yet cloud-like in the center. For this recipe, I took what I learned in Paris but kept the soufflé simple, and added a blueberry crème anglaise, just for fun. You can add a different berry to the sauce, or switch it out for chocolate sauce or whipped cream if you prefer.

Edible Obsession: Blueberry Crème Vanilla Soufflé

So, it’s time to make like Sabrina and get cooking…

Blueberry Crème Vanilla Soufflé

For the soufflé:

Edible Obsession: Blueberry Crème Vanilla Soufflé


Makes two 16-ounce ramekins

Feeds 4-6 people total

  • 3 tablespoons unsalted butter, plus additional for buttering ramekins
  • 1/3 cup sugar plus additional for coating ramekins
  • 3 tablespoons all-purpose flour
  • ¾ cup whole milk
  • 3 large egg yolks
  • 1 vanilla bean, split and seeds scraped
  • a pinch of kosher salt
  • 2 teaspoons dark rum
  • 5 large egg whites
  • powdered sugar, to garnish


1. Preheat your oven to 400°F. Generously butter the ramekins and coat with sugar, knocking out excess sugar.2. In a medium saucepan, melt the butter over medium/low heat and whisk in the flour. Whisk them together until the paste smells a bit nutty (about 3 minutes). Add milk a little at a time and cook, whisking, until the mixture is very thick and pulls away from sides of pan (about 2 minutes). Transfer mixture to a bowl and cool for 5 minutes.

2. In a large bowl whisk together yolks, vanilla seeds, and a pinch salt, and whisk in milk mixture and rum until smooth. This is best done an electric beater unless you’ve been working out…it can tire you out!

3. In a large bowl with an electric mixer, beat whites until they hold soft peaks. Beat in the sugar, a little at a time, and beat meringue until it just holds stiff peaks. Fold about a quarter of the meringue into the yolk mixture (just to lighten it up a bit), then fold in the remaining meringue. Be gentle so you keep as much lift from the meringue as possible. This is what causes the soufflé to puff!

4. Spoon the batter into the ramekins, filling them just to rim. Arrange the ramekins at least 1 ½ inches apart in a large roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake soufflés in middle of the oven for 25 to 30 minutes, or until really puffed up and the tops are golden. Tip: Don’t peek! Opening the oven releases the steam and can make the soufflés fall.

5. Pull out of the oven, dust with powdered sugar, and serve immediately. They will fall in a matter of seconds so be gentle and quick about getting them to the table.

For the blueberry crème anglaise:


Makes 1 ½ cup

  • ½ cup whole milk
  • ½ cup whipping cream
  • 1 vanilla bean, split and seeds scraped
  • 3 large egg yolks
  • 5 tablespoons sugar
  • ¼ cup blueberries

Edible Obsession: Blueberry Crème Vanilla Soufflé


1. Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add the bean too. Bring milk mixture to simmer. Remove from heat.

2. Whisk egg yolks and 3 tablespoons sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

3. In another small saucepan, combine blueberries and remaining sugar and cook over medium heat, until the berries burst and are quite juicy (about 5 minutes). Cool completely, and lightly stir into the crème anglaise just before serving. I like it to look marbled, so this is what I did, but you can combine the crème anglaise and blueberry sauce ahead of time if you like.

4. Then simply pour your crème anglaise over your soufflés and serve warm.

Edible Obsession: Blueberry Crème Vanilla Soufflé


What recipes are you inspired by?

Do you have any suggestions for my next film + food movie pairing?

Leave your two cents in the comments.

X Claire

The Kitchy Kitchen

Photo: The Kitchy Kitchen