Separate the egg yolks and whites. Keep aside.
Powdr the sugar and keep aside.
Grease the ramekins with melted butter and sprinkle the sugar till well coated. Place them in a refigerator.
Take melted butter in a pan and place over medium low heat. Add the flour and mix well. Cook till it bubbles up.
Add the milk and combine well without forming lumps. Cook till it forms a soft dough like consistency. Take off heat and transfer to another bowl. Allow to cool completely.
Preheat oven to 200 C.
Once the mixture is cooled completely, add the yolks, essence and strawberry puree and mix well.
Take the egg whites in a clean, dry bowl. Whip till you get soft peaks. Carefully add the sugar and whisk till it forms stiff peaks. Do NOT overbeat.
Take 2 tablespoons of the beaten egg whites and add to the puree mixture.Mix well.
Add the remaining egg white mixture into the puree mixture and fold carefully, till well blended. Make sure NOT to over mix.
Carefully pour into the prepared ramekins. Leave at least 2 cms space from the rim. Tap the bottom of the ramekins on your work surface to remove any bubbles.
Bake in the preheated oven for 15- 20 minutes or till cooked through.