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1
Preheat the oven to 400F.
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2
Generously butter four 8-ounce or six 5-ounce souffle ramekins.
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3
Put a couple of tablespoons of the sugar inside one ramekin and toss to coat, then tip the excess sugar into the next, and repeat until all the ramekins are sugar-coated.
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4
Place the ramekins on a rimmed baking sheet.
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5
In a large saucepan, add the milk and the vanilla bean and heat just to a boil over medium-high heat.
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6
Turn off the heat, cover, and set aside to let the vanilla bean infuse for 10 minutes.
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7
Remove the vanilla bean and rinse and reserve for another use.
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8
To make the pastry cream, in a bowl, whisk 1/4 cup of the sugar with the egg yolks until thick and light, about 1 minute.
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9
Whisk in the flour, cornstarch, and a pinch of salt.
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10
Add a little of the warm infused milk and whisk to combine.
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11
Add the remaining milk.
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Return the egg mixture to the saucepan and bring to a boil over medium-high heat.
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13
Decrease the heat to medium and cook, stirring constantly, until thickened, 45 to 60 seconds; it will be lumpy.
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14
Remove it from the heat and whisk until smooth.
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Set aside.
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16
To beat the egg whites, in the bowl of a heavy-duty mixer fitted with the whisk, whip the egg whites with a pinch of salt on medium speed until foamy.
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Increase the speed to high and beat until the whites begin to form soft peaks.
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18
Slowly add the remaining 1/4 cup of sugar, beating until the whites are glossy and hold stiff peaks, 1 to 2 minutes.
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19
Add about a quarter of the beaten egg whites to the pastry cream mixture and stir until well mixed.
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20
Pour this mixture over the remaining whites and fold them together as lightly as possible.
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21
To assemble the souffles, spoon the mixture into the prepared souffle ramekins (the mixture should come up to the top).
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22
Smooth the tops with a metal spatula.
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23
Run your thumb around the inside of the rim of each dish, making a shallow channel around the edge of the batter.
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24
(This will help the souffles rise up straight and tall.)
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25
Set the filled souffle ramekins on the rimmed baking sheet.
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26
Bake the souffles until risen and just set, 12 to 15 minutes.
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27
Remove from the oven.
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28
With two forks, pull open the center of each souffle.
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29
Place a scoop of vanilla ice cream in the opening.
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30
Sprinkle with confectioners sugar and serve immediately.
