Preheat the oven to 350 degrees F (180 degrees C). Gather all of the ingredients.
Melt the Salted Butter (2 tablespoon) in the microwave. Pour small portions in the soufflé dishes. Roll the melted butter around including the edges to “butter the dish”.
Roll the Granulated Sugar (1/4 cup) throughout the dish, making sure to cover all the interior surfaces. Set aside the prepared soufflé dish.
Bring one cup of the Milk (1 cup) to just steaming in a medium saucepan set over low-medium heat.
In a separate bowl, mix together Granulated Sugar (1/3 cup), All-Purpose Flour (1/3 cup) and the remaining Milk (1/3 cup) until it forms a smooth batter.
Then you add the hot milk to the batter. Here, the Sous Chef or adult helper should help with the hot milk as the little chef slowly whisks the milk into the batter.
Next, return the batter to the stove and bring the mixture to a simmer, stirring constantly until it thickens.
Stir the Butter (1 1/2 tablespoon) into the mixture and allow it to cool at room temperature for 10 minutes then stir in the Vanilla Extract (2 teaspoon). Set the batter to the side while you prepare the egg whites.
First, separate your Large Egg (4). This can be tricky for little chefs which is why we used this Norpro Multi Grater with Juicer which is a multi-purpose tool that has an egg separator.
Then you beat the egg whites on medium high speed and add Granulated Sugar (2 tablespoon). Continue mixing until it gets thick and foamy.
Fold the foamy egg white mixture with the vanilla batter.
Don’t forget to taste your dish to make sure that you like it! Being a good chef is all about loving your creations.
Spoon the soufflé mixture into the prepared dish. Bake in a preheated oven at 350 degrees F (180 degrees C) for 25-30 minutes.
Sprinkle the tops of the soufflés with Powdered Confectioners Sugar (to taste).
Serve with Vanilla Ice Cream (to taste) and Fresh Mixed Berries (to taste).