Pudding of Peaches

Heat the milk almost to boiling point

In a large bowl, break up the peaches into pieces

Add the butter or margarine

Add the hot milk and stir until the butter melts and the peaches become tender

Let it cool down, until lukewarm

Grease a round mold, 18 cm in diameter and 8 cm in height, with butter

Beat the egg yolks with the egg whites and vanilla, just until they froth

Add the sugar and nutmeg, and mix well

Add this mixture to the previous one, and mix only to combine

Place it in a prepared mold

Cover with aluminum foil and tie with string

Place it in a pressure cooker with enough water to reach halfway up the mold, with a metal bottom or an inverted pineapple can

Add more water if needed, so that it comes halfway up the mold

Close the cooker and count 45 minutes from the time the valve starts to open or steam begins to come out

Remove from the pressure cooker and let it cool down for 30 minutes

Use a knife to loosen the pudding around the edges and turn it out

Spoon the jelly over the top

Serves 8 people.