2 tbsp (30 mL) butter
3 tbsp (45mL) all-purpose flour
3/4 cup (175 mL) milk, 2%
4 egg yolks
2/3 cup (170 mL) frozen blueberries, reduced over heat to 1/3 cup (75 mL)
6 egg whites
1/8 tsp (0.5 mL) cream of tartar
1/2 cup (125 mL) sugar
Additional butter and sugar for dishes
Preheat oven to 375° F (190°C). Use additional butter and sugar to grease and line eight 4-inch (10 cm) diameter ramekins.
In a medium saucepan, melt butter over low heat. Stir in flour and salt and cook for 1 minute. Whisk in milk all at once. Continue whisking until mixture boils and is smooth and thickened.
In a bowl, beat yolks well and add 1/4 cup (50 mL) of the warm sauce mixture to them. Combine yolk mixture with remaining sauce, blending thoroughly. Add cooled blueberry reduction. Set sauce aside to cool slightly.
In a large bowl, using clean beaters, beat egg whites and cream of tartar until soft peaks form; continue beating gradually adding sugar until stiff peaks form. Fold about a quarter of the egg whites into the sauce to make it lighter, and then gently, but thoroughly fold the sauce into the remaining egg whites.
Carefully spoon about 3/4 cup (175 mL) of mixture into prepared ramekins. Bake 20 to 25 minutes or until done. Serve immediately.
Makes 8 – 4-inch (10 cm) diameter ramekins.
Protein: 5 g
Carbohydrate: 17.5 g
Fat: 6.3 g
Sodium: 103.1 mg