In a small saucepan, mix the flour with cold milk (100 ml) until smooth without lumps.
Add the remaining milk, liquid honey and vanilla. Put the pan with the milk mixture on a low heat and stirring, bring to a boil, remove from the heat.
Separate the whites from the yolks.
Whisk the whites with a small pinch of salt into a strong foam. Beat the yolks with a pinch of sugar until white.
Gradually stir the yolks into the hot milk mixture, stirring quickly and avoiding curdling.
Put the whites in the milk mixture and mix gently.
The resulting mixture is distributed in baking forms, put in a preheated oven to 160 C for 1 hour. Do not increase the temperature, otherwise the souffle will settle. I was cooking for the first time, so I advise you to take the molds are not shaped like mine, but rather portion, ceramic or glass in them and serve them to the table. The souffle is very tender and it is not convenient to remove it from the mold.
Before serving, cool the finished souffle and decorate with berries, chocolate or powdered sugar melted in a steam bath. Souffle can be served with a ball of ice cream.