INGREDIENTS
2 egg yolks
7g (1/2 tbsp) of sugar
12g (1 1/2 tbsp) of cornstarch
15g (2 tbsp) of all-purpose flour
160ml (3/4 cup) of milk
Vanilla essence
20g (1 1/2 tbsp) of butter

2 egg whites
Lemon (juice
40g (1/4 cup) of sugar

Butter for brushing
Sugar
Powdered sugar

METHOD
1. In a bowl add the egg yolks and sugar. Sift the flour and cornstarch into the egg yolk mixture. Stir until well combined.
2. In a saucepan, heat the milk and butter over low heat until the butter melts. Once melted, gradually add one-third of the milk mixture to the egg yolk mixture, stirring continuously. Then, pour the remaining milk mixture into the mixture and mix to combine.
3. Pour into the saucepan and heat over low heat. Keep stirring until the mixture thickens. Transfer to the bowl and cover with cling film. Let it cool for at least one hour.
4. In a bowl add the egg whites and lemon juice and start mixing with the electric mixer. Gradually add the sugar and continue mixing until stiff peaks form.
5. Take the egg yolk mixture and lightly mix with the electric mixer, and fold in one-third of the whipped egg whites using a mixer. Then gradually add the remaining egg whites mixing with the help of the spatula.
6. Grease the inside of a souffle dish with butter. Sprinkle sugar into the dish, rotating it to ensure an even coating.
7. Pour the mixture into the prepared souffle dish and level it up well. Transfer them to the baking tray and transfer to the oven.
8. Bake at 180°C/360°F for 15 minutes. Decorate with powdered sugar after baking and serve.