Raspberry Pudding (Peach of Raspberries)

Strain the boiling milk over the cut peaches

Let it rest for two hours and place in a saucepan over low heat

Add the sugar, butter or margarine, and whole raspberries to the mixture

Mix well and let simmer for one minute, stirring constantly

Beat the egg whites until stiff, add the yolks, beat again, and mix with the previous preparation

Pour into a greased mold, cover, and bake in a water bath at low heat for two hours, taking care to wrap the mold in cloth

Let it cool before unmolding

Serve with whipped cream

Other fruits such as peaches or apricots can be used instead of raspberries

Instead of whipped cream, you can serve with egg custard, made with 4 eggs, 4 tablespoons of sugar, and 1/2 liter of boiling milk