4 free range eggs
175g golden caster sugar
1 tsp vanilla paste
125g plain flour
500ml full cream milk
icing sugar for dusting
Melt the butter in a small pan. Generously brush a deep 20 x 26cm ovenproof dish with melted butter then set the rest aside to cool slightly.
Separate the eggs and beat the yolks together with 175g of caster sugar until pale and creamy. Gradually whisk in the melted butter and vanilla paste. Sift the flour over the surface and fold in. Heat the milk until lukewarm, then gradually stir into the egg yolk mixture until combined. Whisk the egg whites until standing in soft peaks and fold in.
Bake at 170C/gas mark 3 for 30 mins until the top is golden and the custard is just set.
Dust with icing sugar and serve.