Vanilla Soufflé

Instructions

1. Prepare the ramekins
   Preheat oven to 375°F (190°C). Thoroughly butter the inside of four 6-ounce ramekins, then coat with granulated sugar, tapping out any excess. Place the prepared ramekins on a baking sheet and refrigerate until ready to use.
2. Make the base
   In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to create a roux. Gradually add the milk, whisking constantly to prevent lumps. Add the vanilla bean seeds (or extract), salt, and continue cooking until the mixture thickens, about 3-4 minutes.
3. Separate and prepare the eggs
   Remove the mixture from heat and let cool slightly. Whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Transfer this base mixture to a large bowl and allow to cool to room temperature.
4. Beat the egg whites
   In a separate clean, dry bowl, combine the egg whites, cream of tartar, and lemon juice. Using an electric mixer, beat on medium speed until foamy. Gradually add the 1/4 cup sugar while beating and increase to high speed until stiff, glossy peaks form, about 2-3 minutes. Be careful not to overbeat.
5. Fold and combine
   Gently fold one-third of the egg whites into the base mixture to lighten it. Then fold in the remaining whites in two additions, being careful not to deflate the mixture. Use a large spatula and a gentle lifting motion, turning the bowl as you fold.
6. Fill and bake
   Carefully spoon the soufflé mixture into the prepared ramekins, filling them to about 1/4 inch from the top. Run your thumb around the edge of each ramekin to create a small channel (this helps the soufflés rise evenly). Place the baking sheet with ramekins in the preheated oven and immediately reduce temperature to 350°F (175°C).
7. Bake to perfection
   Bake for 14-16 minutes until the soufflés have risen about 1-2 inches above the rims and are golden on top. They should be set around the edges but still slightly jiggly in the center. Avoid opening the oven door while baking as this can cause the soufflés to collapse.
8. Serve immediately
   Remove from the oven, dust with confectioners' sugar, and serve immediately. Soufflés wait for no one - they will begin to deflate within minutes of coming out of the oven.