-
1
Butter and sugar eight 6-ounce souffle dishes, including the rim of each dish.
-
2
In a medium saucepan over high heat, combine milk and vanilla bean with scrapings.
-
3
Bring to a boil, and remove from heat.
-
4
Cover, and let steep for 1 hour.
-
5
Remove bean from milk, and reserve for another use.
-
6
In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt.
-
7
Add 1/2 cup steeped milk, whisking to combine and form a paste.
-
8
Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes.
-
9
If the mixture begins to get lumpy, remove from heat, and whisk until smooth.
-
10
Remove saucepan from heat.
-
11
Prepare an ice-water bath: Fill a large bowl with cold water and ice.
-
12
Add egg yolks and vanilla extract to milk mixture, and whisk to combine.
-
13
Transfer souffle base mixture to a shallow 1-quart container.
-
14
Cover surface directly with plastic wrap to prevent a skin from forming.
-
15
Set saucepan in the ice-water bath to cool completely.
-
16
Refrigerate until ready to use.
-
17
Remove souffle base from refrigerator, and bring to room temperature, about 1 hour.
-
18
Preheat the oven to 375u00b0 with rack in center.
-
19
In the bowl of an electric mixer fitted with the whisk attachment, whip 5 egg whites on low speed with cream of tartar until foamy.
-
20
Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high.
-
21
Whip until egg whites are stiff and shiny.
-
22
Gently fold egg whites into the souffle base in three additions.
-
23
Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet.
-
24
Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes.
-
25
Remove from oven, and dust with confectioners' sugar.
-
26
Serve immediately with vanilla bean ice cream.
