Submitted by: M. Berlis (NOTL, ON)

4 tbsp unsalted butter (room temperature)

1/4 cup sugar (plus extra for dusting ramekins)

3 tbsp all-purpose flour

1/2 cup milk

Pinch of salt

1/4 cup Vidal Ice Syrup

4 eggs, separated

Preheat oven to 350F. Coat inside of 6, 3/4 cup ramekins with butter, and sprinkle with sugar. Place in refrigerator. In small saucepan, heat remaining butter over medium heat until melted. Whisk in flour to form a roux, and continue whisking for 1 minute. Slowly add milk while whisking until smooth. Continue whisking over heat until it becomes thick paste. Remove from heat, whisk in salt and Ice Syrup until thoroughly incorporated. Add egg yolks one at a time, whisking after each one. Transfer to large bowl, and set aside. Whip egg whites until foamy. Gradually add sugar and continue beating until soft peaks form. Fold in 1/3 of the egg whites into egg yolk mixture, then fold in remainder in 2 additions. Divide batter among ramekins, smooth tops, and clean rims. Bake for 25 minutes, until risen and golden brown on top. Serve immediately.