Vanilla Bean Soufflé

Instructions

1. Prepare the ramekins
   Preheat oven to 375°F (190°C). Butter four 6-ounce ramekins thoroughly, then coat with granulated sugar, tapping out excess. Place prepared ramekins on a baking sheet and refrigerate until ready to use.
2. Make the base
   In a medium saucepan over medium heat, melt butter. Add flour and whisk constantly for 1 minute to make a roux. Gradually add milk, whisking continuously to prevent lumps. Add vanilla bean seeds and pod. Cook, stirring constantly, until mixture thickens, about 2-3 minutes.
3. Finish the base
   Remove from heat and discard vanilla pod. Stir in vanilla extract. Transfer to a large bowl and let cool for 5 minutes. Whisk in egg yolks one at a time until fully incorporated. The base should be smooth and have a custard-like consistency.
4. Prepare the egg whites
   In a clean, dry mixing bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add the remaining 1/4 cup sugar while beating, and continue until stiff, glossy peaks form, about 2-3 minutes.
5. Fold and combine
   Gently fold 1/4 of the egg whites into the vanilla base to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture. The batter should be light and airy.
6. Fill and bake
   Remove ramekins from refrigerator and fill each to the top, smoothing the surface with a spatula. Run your thumb around the edge to create a small channel (this helps the soufflés rise evenly). Bake immediately for 14-15 minutes until puffed and golden brown on top.
7. Serve immediately
   Dust soufflés with confectioners' sugar and serve immediately, as they will begin to deflate within minutes of being removed from the oven. For an elegant presentation, you can serve with a side of crème anglaise or vanilla ice cream.