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1
Put the milk in a small saucepan and cook over medium heat until steam rises, about 10 minutes.
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2
Stir in the granulated sugar to dissolve, then turn off the heat.
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3
Split the vanilla bean lengthwise and scrape the seeds into the milk.
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4
Add the pod as well, cover, and steep for about 15 minutes.
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5
Remove the pod and discard.
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6
Meanwhile, use a bit of the butter to grease a 2-quart souffle or other deep baking dish.
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7
Sprinkle the dish with granulated sugar and invert it to remove excess sugar.
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8
(Hold off on this step if youre going to delay baking the souffles until later.)
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9
Put the remaining butter in another small saucepan over medium-low heat.
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10
When the foam subsides, stir in the flour and cook, stirring, until the mixture darkens, about 3 minutes.
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11
Turn the heat to low and whisk in the milk, a bit at a time, until the mixture is thick.
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12
Let cool for a few minutes, then beat in the egg yolks.
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13
(You can prepare this base a few hours in advance of baking; cover tightly and refrigerate; bring back to room temperature before continuing.)
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14
About an hour before youre ready to serve, preheat the oven to 375F.
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15
Use an electric or hand mixer or whisk to beat the egg whites with the salt until quite stiff.
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16
Stir about a third into the sauce to lighten it, then fold in the remaining whites, using a rubber spatula or your hand.
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17
Transfer to the prepared dish and bake until the top is brown, the sides are firm, and the center is still quite moist, about 30 minutes.
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18
Dust with confectioners sugar and serve immediately.
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19
Omit the vanilla or not, as you prefer, and add 4 ounces good bittersweet chocolate (like Valrhona, for example), chopped, to the milk as it heats, stirring so the chocolate dissolves.
