-Line 4 ramekins on a baking tray, and with a pastry brush, brush softened butter in upward strokes

-Coat the inside of the ramekins with sugar

-Set aside 45 of your 250 grams

-Put the remainder (205g) into a saucepan and bring it to a boil with the vanilla bean

-In a bowl, whisk the sugar, flour, and 45 grams milk

-Add a little of the boiling milk to the bowl, then add back the rest into the pot

-Boil for 2 minutes, then remove from heat

-Add the butter cover the pot and let cool for 15 minutes

-Remove the vanilla beans, and whisk in the egg yolks

-In an electric mixer, whip the egg whites until they begin to get fluffy, and add the sugar

-Continue on high speed until the whites are moderately firm (this is known as meringue)

-Gently fold the vanilla batter into the meringue with a spatula and combine

-Pour the soufflé batter into each of the soufflé molds and fill until 3/4 full

-Bake at 350ºF for 15-20 minutes

-Dust the top of each soufflé with powdered sugar and enjoy!