Egg Custard Pudding

Preheat the oven to 200°C (hot)

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

Add the granulated sugar and lemon zest and beat until stiff peaks form

Add the lemon juice and beat for another minute

Grease with butter and dust with flour a round baking dish 24 cm in diameter

Pour the mixture into the prepared baking dish, pressing down gently to fill it completely

Place the dish on a water bath (bain-marie) in the lower rack of the oven and bake at 200°C for 30 minutes

Reduce the oven temperature to 180°C (medium) and bake for another 20 minutes or until, when you insert a knife into the side, it comes out clean

Let cool slightly and unmold onto a plate

Refrigerate for about 1 hour

PREPARE THE CUSTARD: In a mixer or with a wooden spoon, beat the yolks with the granulated sugar until they form a clear mixture. Reserve

In a saucepan, warm the milk over medium heat

Add 1 cup of hot milk to the yolks, mix well and return the mixture to the saucepan

Cook at medium heat, stirring constantly, until slightly thickened and covering the back of a spoon

Remove from the heat and add vanilla extract

Cover with plastic wrap tightly adhered to the surface, let cool and refrigerate for about 1 hour

Serve the pudding with the warm milk sauce, part by part

(228 calories per serving)