Bumbleberry Souffle
Bumbleberry Souffle is a baked berry dessert that needs only seven ingredients and one dish. Raspberries and blackberries sit in melted butter, then get covered with a sweet vanilla cream and egg mixture that sets in a slow oven. The tart berries cut through the rich custard, and there is no whisking of egg whites or fussy folding. Serve it warm from the dish at the end of a meal.
Instructions
Heat the oven to 325°F (165°C).
Put the butter in a baking dish and set it in the oven until it has melted. Swirl the dish so the butter coats the bottom.
Scatter the raspberries and blackberries evenly over the buttered dish.
In a bowl, mix the eggs, cream, vanilla and sugar until the sugar is blended in and the mixture is smooth. Pour it over the berries.
Bake for 45 minutes to 1 hour. It is done when the custard has set and no longer looks liquid in the middle.
Make it personal.
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