Carefully separate eggs.
Grease 6 individual souffle dishes and sprinkle lightly with sugar.
Bring milk and vanilla to the boil in a saucepan.
In a bowl, whisk together the egg yolks and sugar. Stir in flour and mix until well combined. Pour over the boiling milk, whisking continuously. Pour back into the pot and return to low heat, stirring until smooth and thick. Remove from heat and place mixture into a large bowl, mix in 1/2 the Blackberry puree.
Makes 4-6 (depending on how big souffle dishes are)