Crispy Pudding (Snowy Crisp)

In a stand mixer, beat the egg whites until they form soft peaks

Add the granulated sugar, one tablespoon at a time, beating until stiff and shiny peaks form

Add the cornstarch and mix carefully

Preheat the oven to 120°C (weak heat)

Grease a mold with oil, about 16 cm in diameter, with capacity for 5 cups

Pour the filling into it

Place the mold in a baking dish with hot water and bake in the lower rack of the oven for approximately 35 minutes or until the filling is firm and golden on top

Remove from the oven and let cool down

PREPARE THE SAUCE: Beat the egg yolks with sugar until smooth. Reserve

Place the milk in a medium saucepan and bring to a boil

Add 1/2 cup of hot milk to the egg yolks, beating constantly without stopping

Return to the saucepan and cook over low heat, stirring constantly, until slightly thickened but not boiling

The cream is ready when the mixture covers the sides of the spoon

Remove from the heat, transfer to a bowl, and immediately place it on a cold water bath to stop cooking

Add vanilla extract and stir until cooled

In a shallow dish, pour the sauce and shape the crispy pudding over it

Refrigerate for 1 hour before serving

204 calories per serving

NOTE: If the egg mixture boils and curdles, blend in a blender at high speed to recover its homogenous consistency.