This recipe is from Phaidon The Silver Spoon.
Souffle Al Torrone
2 tablespoons sweet butter, plus extra for greasing
1/4 cup superfine sugar, plus extra for sprinkling
1 1/4 cups milk
1 vanilla bean, slit
scant 1/3 cup all-purpose flour
4 egg yolks
1 1/2 ounces torrone, finely chopped
5 egg whites
Preheat oven to 400F. Grease a souffle dish with butter and sprinkle with sugar. Bring 1 cup of the milk to a boil in a small pan, then remove from heat and add the sugar, a pinch of salt and the vanilla bean. Cover and let steep for 15 minutes, then remove the vanilla bean. Combine the flour and remaining cold milk in a small pan and bring to a boil over medium heat, stirring constantly. Stir in the vanilla milk, then as soon as the mixture thickens, remove from the heat and let cool slightly. Stir in the egg yolks, one at time, then stir in the butter and torrone. Stiffly whisk the egg whites in a grease-free bowl and fold the mixture into the prepared dish and bake for 30 minutes. Serve immediately.