Preheat the oven to 180° Celsius

Pour the milk into a medium size saucepan and whisk in the flour

Whisk frequently until the milk starts to thicken then whisk continuously for 1 minute

Take off the heat and set aside

Pour the water into a small saucepan and add the fructose

Place onto the stove on a low temperature and stir until the fructose dissolves

Increase the temperature and bring to the boil until it reaches 106° Celsius

Remove from the heat and stir in the hibiscus syrup

Slowly pour the syrup mixture into the milk while whisking

Leave to cool slightly then strain into a jug

Place the egg yolks into a lipped jug and lightly whisk

Slowly pour the milk mixture into the eggs while whisking

Once combined pour the custard into ramekins and place the ramekins into a bain-marie

Place into the oven and bake for 30 minutes

Remove from the oven and serve