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Lightly grease the insides of 6 ramekins and then tip in sugar to dust the sides.
Put the flour in a saucepan and then whisk in a 2/3 cup of milk and then 1/4 cup sugar.
Whisk until it comes to boiling point, continue stirring for 30 seconds and then remove from the heat. Let cool a little and add 4 egg yolks, stirring.
Beat in 2 tbsp of butter.
Add the pistachios, a couple drops of almond extract, the orange flower water, and the vanilla.
Beat 5 egg whites with a pinch of salt until soft peaks form. Sprinkle in 1 tbsp of sugar and continue whisking until thick and glossy.
Fold the egg whites into the egg yolk mixture.
Pour the mixture into the ramekins and then place them on a cookie sheet in the oven.
Immediately turn the heat down to 350 F and cook for 12- 15 minutes until golden and risen.