1/4 cup (50g) unsalted butter, softened
1/4 cup (30g) all-purpose flour
1 cup (240ml) whole milk
1/2 teaspoon vanilla essence
1/2 cup (90g) granulated sugar
4 large eggs, separated (whites and yolks)
2 tablespoons granulated sugar (for dusting)
1/4 cup (50g) unsalted butter, softened
1/4 cup (30g) all-purpose flour
1 cup (240ml) whole milk
1/2 teaspoon vanilla essence
1/2 cup (90g) granulated sugar
4 large eggs, separated (whites and yolks)
2 tablespoons granulated sugar (for dusting)
Preheat the oven to 350°F (180°C)
Butter eight 8.5cm-diameter ramekins and dust with granulated sugar. Reserve
In a medium saucepan, melt the butter over high heat
Add the flour and whisk until smooth (about 1 minute)
Gradually add the milk, whisking until thickened
Add the vanilla essence and 2 tablespoons of granulated sugar; whisk to combine
Remove from heat and let cool slightly (about 6 minutes)
Beat in the egg yolks with a wooden spoon or spatula. Reserve
In a stand mixer, beat the egg whites until stiff peaks form
A little at a time, add the remaining granulated sugar; continue beating until stiff
Fold the whipped egg mixture into the cooled custard
Distribute the mixture among the prepared ramekins and arrange in a large baking dish
Bake in the preheated oven for about 25 minutes or until golden brown
Dust with granulated sugar and serve immediately
170 calories per serving
