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7. To make the whipped cream, combine the cream, sugar, rum, if using, and vanilla seeds in a large bowl and whip, using a handheld mixer or a balloon whisk, until soft peaks form.

8. Divide the pudding among 8 shallow bowls and spread some of the whipped cream evenly over the pudding. Top each with a graham cracker disk.

Blackberry Soufflé

BLACKBERRY SOUFFLÉ

Nothing says “ta-da!” quite like a soufflé, making it a fitting finale for the most special of meals. With its dramatic presentation (the soufflé is delivered intact, then broken into and sauced tableside), this deep violet soufflé is one of the restaurant’s most popular desserts. Colored and flavored with the essence of sweet and juicy blackberries, the texture of the delicate soufflé is light, airy—practically ethereal. The thick blackberry sauce, much like a crème anglaise, heightens the berry flavor and adds a wealth of richness to the dessert. Lemony whipped cream is the finishing touch.

Serves 6

4 tablespoons (½ stick) unsalted butter, plus more for the molds

⅓ cup plus 4 tablespoons sugar, plus more for the molds

1¼ cups frozen blackberries, thawed

1 tablespoon crème de cassis

¼ cup plus 2 teaspoons all-purpose flour

4 large egg yolks

5 large egg whites

Pinch of cream of tartar

Blackberry Sauce

Lemon Whipped Cream

1. Arrange a rack in the lower third of the oven and preheat the oven to 350°F. Generously butter six 8-ounce ramekins and coat with sugar, knocking out the excess. Set aside on a baking sheet.

2. Put ¾ cup of the blackberries in a food processor and process until smooth. Strain through a coarse-mesh strainer into a bowl and stir the cassis into the blackberry puree. Discard the seeds.

3. Combine 1¼ cups water, the remaining ½ cup blackberries, and 2 tablespoons of the sugar in a medium saucepan over medium heat and bring to a simmer. Cook until the sugar has melted and the berries are soft, about 5 minutes. Transfer the mixture to a food processor and process until smooth. Strain the blackberry juice through a coarse-mesh strainer, discarding the seeds, and keep warm.

4. Melt the 4 tablespoons butter in a small saucepan over medium-high heat. Whisk in the flour until smooth and cook for 1 minute. Whisk in the blackberry juice and cook, whisking constantly, until the mixture is thickened and pulls away from the sides of the pan. Transfer the mixture to a stand mixer fitted with the paddle attachment, add the blackberry puree, and beat until no more steam comes from the dough, about 2 minutes. Add the egg yolks, one at a time, and beat until smooth. Transfer to a large bowl and clean the mixer bowl.

5. Put the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment and whip until frothy. Continue whipping, adding the remaining ⅓ cup plus 2 tablespoons sugar 1 tablespoon at a time, and whip until stiff peaks form. Gently fold the egg whites into the blackberry mixture until combined. (It is okay if a few streaks of the blackberry base are visible.)

6. Fill the prepared ramekins three-quarters full with the batter and bake on the baking sheet in the lower third of the oven until the soufflé rises and the tops are lightly browned, about 35 minutes. Remove from the oven. At the table, using a large spoon, break into the center of each soufflé and pour in some of the blackberry sauce. Top with a dollop of lemon whipped cream.

BLACKBERRY SAUCE

Makes about 2 cups

1 cup whole milk

1 cup heavy cream

½ vanilla bean, split and seeds scraped

¼ cup good-quality blackberry preserves

4 large egg yolks

3 tablespoons sugar

2 teaspoons crème de cassis or crème de mûre

1. Bring the milk, heavy cream, vanilla bean and seeds, and blackberry preserves to a simmer in a small saucepan over medium heat.

2. Meanwhile, fill a large bowl halfway with ice water and have ready a smaller bowl that will fit inside it. Also have ready a fine-mesh strainer.

3. Whisk together the egg yolks and sugar in a medium bowl until pale. Slowly whisk in the