Egg Custard Pudding with Chantilly and Cherry Topping (Imperial Pudding)

Name: Egg Custard Pudding with Chantilly and Cherry Topping
Yield: 12
Ingredients: 12 egg whites; 2 1/2 cups granulated sugar (450g); Butter (for greasing); FOR THE CHANTILLY; 2 cups heavy cream, chilled (480ml); 4 tablespoons granulated sugar; Canned cherries (for decorating)

1
12 egg whites
2
2 1/2 cups granulated sugar (450g)
3
Butter (for greasing)
4
FOR THE CHANTILLY
5
2 cups heavy cream, chilled (480ml)
6
4 tablespoons granulated sugar
7
Canned cherries (for decorating)

Ingredients

1
12 egg whites
2
2 1/2 cups granulated sugar (450g)
3
Butter (for greasing)
4
FOR THE CHANTILLY
5
2 cups heavy cream, chilled (480ml)
6
4 tablespoons granulated sugar
7
Canned cherries (for decorating)

Directions

1
Preheat the oven to 350°F (medium-high)
2
Beat the egg whites until stiff and gradually add the sugar to form firm peaks
3
Grease a ring mold with butter, about 23cm in diameter
4
Pour the beaten egg mixture into the prepared ring mold and place it on a water bath (bain-marie) and bake for 40 minutes or until a toothpick inserted into the center comes out clean
5
Remove from the oven and let cool before turning out onto a wire rack
6
Let completely cool
7
MAKE THE CHANTILLY: In an electric mixer, beat the heavy cream with granulated sugar to form stiff peaks
8
Transfer to a piping bag fitted with a star tip
9
Decorate the pudding with piped chantilly
10
Decorate with canned cherries and refrigerate for at least 1 hour
11
Approx
12
477 calories per serving