Preheat the oven to 200° Celsius with a baking tray on the middle shelf

Place 100mls milk, the fructose and a pinch of salt into a sauce pan

Bring to the boil over a medium temperature

Add the rest of the milk to the flour in a small mixing bowl and whisk to combine

Whisk into the hot milk and continue whisking for 3 minutes

Remove from the heat and add the eggs yolks, one at a time, while whisking

Add 15g butter and the chestnut spread and whisk to combine

Place all of the egg whites into a mixing bowl and whisk until stiff peaks form

Fold a third of the egg whites into the chestnut mixture

Add the rest of the egg whites and fold gently until there are no white streaks

Melt the remainder of the butter and coat your ramekins using upward brush strokes

Pour vanilla sugar into each one to coat

Gently pour the batter into each ramekin and level the top off with a palette knife

Sprinkle vanilla sugar over the top and leave for a minute

Rim the edges then place the ramekins into the oven

Bake for 15 minutes before removing and serve straight away