Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or individual ramekins with butter and dust with flour to prevent the soufflé from sticking.
2. Make the Base (The Roux): In a saucepan, melt the butter over medium heat. Once melted, stir in the flour to form a roux (paste) and cook for 1-2 minutes. Gradually add milk while continuously stirring to avoid lumps. Cook until the mixture thickens, then remove from heat. Stir in the vanilla extract and set aside to cool slightly.
3. Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks and sugar together until the mixture is light and fluffy. Slowly add the cooled milk mixture to the egg yolks, mixing until smooth and well combined.
4. Beat the Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.
5. Combine the Mixtures: Gently **fold** the egg whites into the milk and egg yolk mixture. Be careful not to deflate the egg whites too much, as this trapped air is what helps the soufflé rise during baking.
6. Bake: Spoon the batter into the prepared muffin tin or ramekins, filling each about 3/4 full. Bake for 15-18 minutes, or until the soufflés are puffed up and golden on top.
7. Serve: Once done, remove from the oven and dust generously with powdered sugar before serving.