Soak 3/4 tbsp of gelatin in 1/4 cup of cold water for 15 minutes.
Heat 4 tbsps of granulated sugar in a saucepan till it turns golden brown in color, add 1/4 cup of water & simmer till the sugar melts completely. Add 25 grams of butter & mix well. Remove this butterscotch from heat.
Seperate 2 large eggs & keep aside. Mix 1 tbsp of cornflour with 1/4 cup of milk & reserve. Beat the egg yolks till frothy; add 4 tbsps of sugar & 11/4 cup of whole milk to the yolks. Cook this mixture on low heat till it boils whilst stirring continuosly. Slowly add the cornflour solution & cook till mixture thickens. Stir in the butterscotch sauce & the soaked gelatin, mix well & remove from heat.
Let this mixture cool down to room temperature. Beat the egg whites very well & gently fold in. Divide mixture between 3 greased ramekins & refrigerate till set.