Preheat your oven to 400°F (200°C).

Butter and sugar six 8-ounce (240ml) ramekins. This helps the soufflés rise and develop a golden crust.

In a medium-sized saucepan, combine the milk, scraped vanilla bean seeds, and the split vanilla bean (or vanilla extract). Heat the mixture over low heat, bringing it to a simmer.

Once it simmers, remove it from the heat and let it steep for about 15 minutes to infuse the vanilla flavor.

In a separate bowl, whisk the egg yolks and 1/4 cup of granulated sugar until the mixture becomes pale and slightly thick.

Add the all-purpose flour and mix until well combined.

Remove the vanilla bean from the milk mixture.

Gradually add the warm milk to the egg yolk mixture, whisking continuously.

In a clean and dry mixing bowl, whisk the egg whites until they start to foam.

Add a pinch of cream of tartar and continue whisking.

Gradually add the remaining 1/4 cup of granulated sugar while continuing to whisk.

Whip until the egg whites form stiff peaks.

Gently fold a third of the whipped egg whites into the vanilla base to lighten the mixture.

Carefully fold in the remaining egg whites until fully combined. Be gentle to maintain the fluffiness.

Divide the soufflé mixture among the prepared ramekins, filling them to the top.

Run your thumb around the inside edge of each ramekin; this helps the soufflés rise evenly.

Place the ramekins on a baking sheet and transfer them to the preheated oven.

Bake for 12-15 minutes or until the soufflés have risen and developed a golden crust.

As soon as the soufflés come out of the oven, dust them with confectioners' sugar (if desired).

Serve immediately with a dollop of whipped cream and fresh berries, if you like.