Egg Custard with Coffee Sauce

Beat the egg whites until snowy white

Gradually add the sugar, beating very well, until stiff peaks form

Grease a 24cm diameter ring mold

Place the mold in a baking dish and bake

Add water to the baking dish and steam in a bain-marie, until the custard puffs up and browns, and when you insert a toothpick it comes out clean

Let cool and unmold (optional, for a neat shape, place the unmolded custard in a serving dish)

Make the sauce: beat the yolks very well

Gradually add the sugar, beating until thick and creamy

Add the cornstarch and mix well

Add the coffee gradually, mixing well

Simmer over low heat, stirring constantly, until slightly thickened

If desired, add whiskey

Serve in 6 portions.