This is one of those impressive desserts that needs to be eaten as SOON as it comes out of the oven. (So your guests will have to watch you make it.) But fortunately it doesn't take too long to prepare (about 25 minutes). I got the recipe from a kids book and first made it when I was about 8 (meaning you can make it too.)
1 cup milk
½ tsp vanilla
4 large eggs, separated, at room temperature
½ cup butter (I use about ¼ cup)
3 tbsp granulated sugar
4 tbsp all-purpose flour
2 tsp confectioner's sugar (optional)
Put milk and vanilla in small saucepan. Heat over medium-high heat until scaled (small bubbles will appear around edges, with steam coming up – do not boil.) Remove pan from heat and set aside.
In small mixer bowl, beat egg whites on high speed until soft peaks form. On high speed, gradually beat in 1 ½ tbsp of the granulated sugar. Continue to beat egg whites until shiny and stiff.
Sprinkle 2 tbsp of the flour over the egg whites and gently fold in with a spatula.
In large mixing bowl, beat butter on high speed until creamy. Add the remaining 1 ½ tbsp of the sugar and beat until blended.
Add egg yolks and mix on medium speed until smooth. Add remaining 2 tbsp flour and mix on low speed until completely blended.
Put egg whites over the butter mixture and gently fold them together with a spatula, just until combined.
Pour the warm milk into a 9-inch round or square cake pan. Then gently scrape the soufflé batter on top of the milk. Important: Do not stir or spread the batter, as it will even itself out in the oven.
Bake in preheated 350°F oven until top is golden brown, about 15 to 20 minutes. Sprinkle the confectioner's sugar over top, if you are using it, and serve the soufflé immediately.
Makes 6 to 8 servings.