Pre heat the oven to 220 degrees C.
Melt the butter in a pan over a medium heat. Once the butter has melted, add the flour and stir until you obtain a smooth consistency.
Cook the flour and butter for 4-5 minutes, then add the milk and the vanilla seeds and whisk. Add the egg yolks and stir. When all the igredients are incorporated into a smooth mixture, remove from the heat.
Peel and core the apple and cut into quarters. Grease the ramekins with soft butter. Place a quarter apple at the bottom of each ramekin.
Whisk the egg whites and sugar until the mixture forms stiff peaks, then gently fold into the vanilla mixture. Spoon the soufflé mix into the ramekins.
Place in the oven and cook for 8-12 minutes. Serve immediately.
«Other fruit, such as pears, would work equally well with this souffle recipe.»