First, prepare your ramekins, or some other dish by greasing with 1/2 tablespoon of butter. Then coat it with 1 tablespoon of sugar.
- 1½ tbsp softened butter
- 1 tbsp all-purpose flour
- ½ cup hot milk
Then to make the bechamel sauce, melt 1 tablespoon of butter in a saucepan over medium heat. Add in the flour and cook for 1 minute, stirring constantly with a wooden spoon. After that remove from heat and add milk. Place it back on heat, stirring constantly, until it thinkens and falls in ribbons. Remove from heat.
- ½ tsp vanilla extract
- 1 pinch salt
- 2 egg yolks
Add in salt and vanilla extract to the sauce and stir until combined. Then seperate the eggs and add the egg yolks one by one while stirring. Put it in a bowl and cover with plastic wrap to prevent evaporation.
- 3 tbsp white sugar
- 2 egg whites
- hand mixer with beaters
- medium bowl
Now make the meringue. Beat the egg whites until soft peaks form. Then gradually add in sugar until firm peaks form. Add 1/3 of the meringue and combine carefully. Then, pour the sauce in to the meringue and combine carefully to not to break the meringue.
Put the mixture in to the ramekins or whatever dish you have then run your thumb around the rim. It will help it rise evenly. Bake in an oven preheated to 390 fahrenheit/ 200 degrees for 12-15 minutes. After it comes out of the oven, dust with confectioner's sugar and eat right away. Enjoy!