4 eggs separated
1 large lemon, zested and juiced
50 gr of unsalted butter OR 1/4 cup
50 gr of flour OR 1/3 cup
250 ml of milk OR 1 cup
70 gr castor sugar OR 1/2 cup
Half of vanilla bean - can replace with vanilla extract
Step 1 : Preheat your oven to 180C /350 F.
Step 2: Separate your egg whites from egg yolks into different bowls.
Step 3 : Mix your flour and butter by hands to form a thick paste, then separate the paste into rough small pieces
Step 4 : Place your milk with half of vanilla bean seeds into a pan and heat until it reaches boiling point, then turn down the heat.
Step 5: Start dropping your butter-flour paste into the hot milk and whisk quickly, making sure there are no lumps. Repeat until your mixture thickens up and falls of the spoon.
Step 6 : Add some lemon juice and zest into the mixture and mix well. Leave the mixture to cool down for 5 minutes.
Step 7 : Add egg yolks one at a time and mix in quickly into the cooled mixture.
Step 8 : Whisk your egg whites and sugar in a separate bowl.Make sure your bowl is clean and free of fat.
Step 9 : Mix your egg whites with the mixture slowly and gently. You don't want to knock out too much air. Once its all mixed in place the mixture into a large piping bag.
Step 10 : Get your prepared ramekins - they should be buttered and then coated with sugar before you put the mixture in. Fill your ramekins 2/3 of the way, leaving the space for them to rise.
Step 11 : Place hot boiling water into the baking dish and place straight into the oven to bake for 20-25 min until golden and risen in size. Sprinkle some icing sugar.
Step 12 : Serve immediately and enjoy straight away, as they do tend to go down very quickly.
