6 puddings
2 tablespoons of butter
3/4 cup (cup) of sugar
3 tablespoons of cornstarch
2 cups of milk
3 eggs
Vanilla essence drops
Topping
3 egg whites
6 tablespoons of sugar
6 puddings
2 tablespoons of butter
3/4 cup (cup) of sugar
3 tablespoons of cornstarch
2 cups of milk
3 eggs
Vanilla essence drops
Topping
3 egg whites
6 tablespoons of sugar
Remove the peels from the puddings and cut them into 4 parts
Melt the butter and combine with the puddings and 1/2 cup (cup) of sugar
Cook over low heat until the fruit is soft and thickened. Reserve
Dissolve the cornstarch in milk and add the eggs, vanilla essence, and remaining sugar
Cook over low heat, stirring constantly, until a cream forms
In a chilled bowl, spread the pudding and cover with the warm cream. Reserve
Topping: beat the egg whites into foam and slowly add the sugar
Beat until firm
Spread over the cream and bake in a medium preheated oven to golden brown
Remove from oven and let cool
Refrigerate for 30 minutes
Serve at room temperature or chilled.
