Preheat Oven at 200(Fan assisted)/220 degree celsius) at least 30 minutes before baking
Making the Pastry Cream: Whisk the Egg Yolk using a balloon whisk until pale and light
Add in sifted flour and mix until well-combine
Then Stir in lychee syrup and rose water
Set Aside
Lightly boil the milk in a saucepan
Add the just boiled milk into the egg yolk mixture
Whisk while adding
Do not allow the egg mixture to curdle
When the milk in mixed into the yolk mixture thorougly, transfer the milk-yolk mixture back into the saucepan and whisk the mixture over medium low heat until the mixture thicken
Set aside while whisking the egg white
Whisking Egg White: Add egg white and cream of tartar into a clean and dry mixing bowl
Whisk until firm peak
Add in colouring and continue to whisk for another 10 secs or until colour is well mix in
Combine Pastry Cream and whipped Egg White: Divide the egg white into 3 portions
Add the 1st portion of egg white into the pastry cream
Fold the egg white into the pastry cream
Repeat with another portion of the egg white and fold until just combine, then the last portion of the egg white
Do not overmix Filling the ramekins: Brush the ramekins with melted butter and coat with sugar
Scoop the ramekins with the souffle mixture until enough to fill the brim of the ramekins
Use the back of the knife to flatten the topm creating a level surface and also to remove any excess batter from the rim
Clean off any residue off the side
Transfer the filled ramekins into the oven and bake for 10 mins or until the souffles rise to 1 inch above the rim of the ramekins
Serve hot
