Lemon Pudding with Whipped Cream

Name: Lemon Pudding with Whipped Cream
Ingredients: '2/3 cup of water crackers, crushed'; '1 1/3 cups all-purpose flour'; '1/2 teaspoon grated lemon peel'; '2 tablespoons freshly squeezed lemon juice'; '2 cups scalded milk'; '2 large egg yolks'; '2 tablespoons unsalted butter or margarine, melted'; For the whipped cream:; '2 large egg whites'; '1/4 cup granulated sugar'; '1/2 teaspoon vanilla extract'

1
'2/3 cup of water crackers, crushed'
2
'1 1/3 cups all-purpose flour'
3
'1/2 teaspoon grated lemon peel'
4
'2 tablespoons freshly squeezed lemon juice'
5
'2 cups scalded milk'
6
'2 large egg yolks'
7
'2 tablespoons unsalted butter or margarine, melted'
8
For the whipped cream:
9
'2 large egg whites'
10
'1/4 cup granulated sugar'
11
'1/2 teaspoon vanilla extract'

Ingredients

1
'2/3 cup of water crackers, crushed'
2
'1 1/3 cups all-purpose flour'
3
'1/2 teaspoon grated lemon peel'
4
'2 tablespoons freshly squeezed lemon juice'
5
'2 cups scalded milk'
6
'2 large egg yolks'
7
'2 tablespoons unsalted butter or margarine, melted'
8
For the whipped cream:
9
'2 large egg whites'
10
'1/4 cup granulated sugar'
11
'1/2 teaspoon vanilla extract'

Directions

1
In a medium-sized bowl, combine the crushed crackers, flour, lemon peel, and lemon juice
2
Gradually add the scalded milk, stirring constantly, and let it rest for 10 minutes
3
Add the beaten egg yolks and melted butter or margarine
4
Grease a refractory mold with capacity for 4 cups and place it in a water bath
5
Bake at 300°F (150°C) for 35 minutes, or until firm
6
Five minutes before removing the pudding from the oven, prepare the whipped cream by beating the egg whites until stiff, then adding the granulated sugar and vanilla extract, without stopping to beat
7
Remove the pudding from the oven and cover it with the whipped cream evenly
8
Bake again at 300°F (150°C) until golden brown
9
Serve warm or chilled.