This soufflé tastes remarkably like a sugar cookie. You may use 2 vanilla beans in place of the vanilla extract. Gently heat the heavy cream and sugar until steaming in a small saucepan. Split the vanilla beans lengthwise, scrape the seeds into the cream, and add the pods. Cover, remove from the heat, and let stand for 30 minutes. Remove the vanilla bean pods and proceed as directed.

Position a rack in the lower third of the oven. Preheat the oven to 375°F. Prepare a 9-inch or 2-quart soufflé mold, above.

Melt in a medium saucepan over medium heat:

Whisk in until smooth:

Cook, stirring, for 1 minute. Remove from the heat and stir in:

Return to the heat and bring to a boil, whisking constantly, then remove from the heat. Whisk in a large bowl until well blended:

Very gradually whisk in the hot cream mixture, then stir in:

Beat in another large bowl on medium speed until foamy:

Add and beat until soft peaks form:

Increase the speed to high and beat until the peaks are stiff but not dry. Using a large silicone spatula, gently stir one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Turn the batter into the prepared soufflé mold and smooth the top. Bake until the soufflé is well risen and the top is deep golden brown, 25 to 30 minutes. Serve at once with: