Preheat the oven to 350 degrees and spray 6 6" soufflé dishes with nonstick cooking spray.

In a 2 quart saucepan, combine 1 cup of corn, 1/2 cup of cream, sugar, and salt.

Using a knife, split the vanilla bean down the center, scrape the seeds into the saucepan with the pod, and Bring it all to a simmer and cook for 5 minutes.

Remove from heat and let it steep for 10 minutes more. Pluck out the vanilla pod and toss.

Transfer all the contents to the blender and process until smooth, and set aside.

Stir together flour and baking powder and set aside.

In the same saucepan, heat the remaining cream over medium heat until bubbles form around the edge.

Whisk in the flour mixture and continue cooking until thickened.

It will be very pasty. Remove it from the heat and stir in the butter, 2 tablespoons at a time..

Once the flour mixture is at room temperature, add the pureed corn mix, egg yolks, lemon zest, and reserved corn. Stir together and set aside.

In a mixer fitted with a whisk attachment, beat the egg whites until they reach stiff peaks.

Fold them gently into the corn. Fill baking cups with the soufflé. Sprinkle with nutmeg and bake uncovered for about 35 minutes.

The soufflé should rise to the edge of the dish. Top with blackberries and serve right away