Bananas Foster Soufflé

Preheat oven to 375°F (190°C). Butter and sugar six ramekins.

In a skillet, melt butter over medium heat. Add brown sugar and stir until dissolved. Add sliced bananas and cook until softened and caramelized, about 5-7 minutes. Carefully add rum and ignite (optional). Let flames subside.

In a saucepan, melt remaining butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened, about 3-5 minutes. Remove from heat.

Whisk in egg yolks, one at a time, into the milk mixture. Stir in vanilla extract and salt. Let cool slightly.

In a clean, dry bowl, beat egg whites with granulated sugar until stiff peaks form.

Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix.

Divide the caramelized bananas evenly among the prepared ramekins. Pour the soufflé batter over the bananas, filling each ramekin almost to the top.

Place ramekins on a baking sheet and bake for 20-25 minutes, or until soufflés are puffed and golden brown. Do not open the oven door during baking.

Dust with powdered sugar and serve immediately. Soufflés will deflate quickly.