Blackberry Cream Pudding

Name: Blackberry Cream Pudding
Yield: 3
Ingredients: For the pudding; 6 large egg whites; 6 tablespoons of sugar; 12 blackberries, cooked and pureed; 2 tablespoons of whiskey; For the vanilla cream; 1 liter of milk; 2 large egg yolks; 4 tablespoons of cornstarch; 1 envelope of vanilla pudding mix; 3 tablespoons of corn syrup

1
For the pudding
2
6 large egg whites
3
6 tablespoons of sugar
4
12 blackberries, cooked and pureed
5
2 tablespoons of whiskey
6
For the vanilla cream
7
1 liter of milk
8
2 large egg yolks
9
4 tablespoons of cornstarch
10
1 envelope of vanilla pudding mix
11
3 tablespoons of corn syrup

Ingredients

1
For the pudding
2
6 large egg whites
3
6 tablespoons of sugar
4
12 blackberries, cooked and pureed
5
2 tablespoons of whiskey
6
For the vanilla cream
7
1 liter of milk
8
2 large egg yolks
9
4 tablespoons of cornstarch
10
1 envelope of vanilla pudding mix
11
3 tablespoons of corn syrup

Directions

1
Prepare the pudding
2
Beat the egg whites until stiff peaks form
3
When firm, add the sugar and beat again until smooth and fluffy
4
Add to the meringue the cooked and pureed blackberries and whiskey, stirring slowly
5
Bake in a caramelized dish in a water bath for 20 minutes
6
After that time, remove from the water bath and bake in the oven until golden brown - this should take about 10 minutes
7
Let cool and serve with vanilla cream
8
Prepare the vanilla cream
9
Bring the milk to a boil
10
Dissolve the cornstarch in 2 tablespoons of water and add it to the boiling milk, along with the egg yolks, sugar, and vanilla pudding mix
11
Return to a boil and cook for 10 minutes, stirring constantly
12
Mixture
13
After cooling, remove the pudding from the mold and serve with the vanilla cream.