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Vanilla Souffle

Cut half vanilla bean into very small pieces and boil it in a saucepan with a pint milk for five minutes; remove the pan to the table, cover it and infuse for fifteen minutes. Place in another small saucepan three ounces sifted flour, three ounces granulated sugar; then strain the vanilla milk into this pan and briskly mix with a whisk for two minutes. Set the pan on the fire and continually stir with a spatula until it comes to a boil. Remove to a table, then add one by one three egg yolks, briskly stirring while adding. Beat up the white of the three eggs to a stiff froth, add to the batter and gently mix with a skimmer for one minute. Lightly butter a large souffle dish and drop in the preparation. Smooth the surface with the blade of a knife, sprinkle a tablespoon powdered sugar over, and set to bake in a moderate oven for twenty minutes. Remove and immediately send to the table.

N. B. Place the pieces of vanilla used in the milk in a glass jar and keep for further requirements.