1. Grease a ramekin with room temperature butter and coat with sugar.2. Whisk the egg yolks with the sugar and vanilla bean paste.3. Add the flour and mix evenly (sifting it in will help it blend better).
4. Pour in about 20 ml of warm milk (about 40 degrees) and mix evenly.5. Add the rest of the milk, mix evenly, and bring to a boil, stirring constantly.
6. Heat over low heat until thickened and whisk quickly to loosen.7. Transfer to a bowl, stir in the butter, and cover with plastic wrap to keep air out.(Allow to cool to slightly warm).
8. Fold the sugar into the egg whites in 3 separate additions to form soft peaks.9. Whip the custard with a hand mixer to soft peaks, then fold in about 1/3 of the meringue.
10. Fold in the remaining half of the meringue, then pour it all into the bowl with the meringue.11. Gently mix the meringue so it doesn't scramble, then use a spatula to distribute it evenly.
12. Divide the batter among the ramekins, leveling the tops and brushing the rims lightly with batter.(I find that they don't rise evenly if there's dough on the rim.)