Put the milk into a pan and bring to the boil.
Slit open the vanilla pod, scrape out the seeds and add to the milk with the pod and the sugar.
Remove from the heat and leave to stand.
In another pan melt the butter and stir in the flour.
Take the vanilla pod out of the milk and stir the milk into the butter and flour.
Bring to a vigorous boil, stirring constantly, then remove from the heat and leave to cool slightly.
Butter the soufflé dishes and sprinkle with sugar.
Separate the eggs and gradually beat the egg yolks and the kirsch into the white sauce.
Beat the egg whites very stiffly and fold in lightly.
Fill the soufflé dishes ¾ full with the mixture and bake in a preheated oven (175°C) for about 15 minutes, until well risen and golden on top.
On no account should you open the oven while they are cooking.
Take out of the oven, dust with icing sugar and serve immediately.