Egg White Pudding with Meringue Sauce (Clair's Delight)

Separate the egg whites from the yolks

Beat the egg whites until stiff, gradually adding 100g of sugar

In a separate pan, caramelize an additional 100g of sugar

Mix the two together, beating energetically to prevent the caramelized sugar from crystallizing and forming a uniform mass

Pour the mixture into a mold and place in the freezer

Meanwhile, blend the 7 egg yolks with milk and 7 tablespoons of sugar

Heat over low heat, stirring constantly until thickened

Serve by unmolding the pudding and topping with the meringue sauce

Drizzle with creme anglaise and sprinkle with toasted nuts or hazelnuts

Suggested by Chef Claudia: for a special touch, flavor the meringue sauce with your preferred beverage