• 3 tablespoons unsalted butter, plus more for ramekins
• 2 tablespoons Demerara sugar
• 2 1/2 ounces bittersweet chocolate, finely chopped
• 1 cup whole milk
• 5 1/2 tablespoons granulated sugar
• 1 fresh (moist) vanilla bean, split lengthwise
• 1/4 cup unbleached all-purpose flour
• 2 large egg yolks
• 3 large egg whites
• 1 tablespoon confectioners sugar

Heat oven to 400°. Butter 6 (4-ounce) ramekins and dust with Demerara sugar. Divide chocolate among ramekins.

Combine milk, 4 tablespoons granulated sugar and vanilla bean in a small saucepan. Bring just to a boil; remove from heat. Scrape seeds from vanilla pod into milk mixture; discard pod.

In a large saucepan, combine butter and flour. Heat over medium heat, whisking constantly, until well combined and golden, about 2 minutes. Add the milk mixture, bring to a simmer and, whisking constantly, cook for 5 minutes. Remove from heat and whisk in egg yolks.

In the bowl of an electric mixer, beat egg whites to soft peaks. With the machine running, slowly add remaining 1 1/2 tablespoons granulated sugar. Gently fold whites into milk mixture then divide batter among ramekins.

Place ramekins in a baking dish. Add water to come halfway up ramekins. Bake until soufflés are puffed and lightly golden, about 40 minutes. Dust with confectioners sugar and serve immediately.