WHITE PUDDING WITH CUSTARD SAUCE

FOR THE PUDDING:
2 eggs, separated
2 1/2 cups milk, divided use
1/2 cup plus 3 tbsp sugar, divided use
3 heaping tbsp. cornstarch
Pinch of salt
FOR THE CUSTARD SAUCE:
2 egg yolks
1 teaspoon vanilla extract (or 1/2 teaspoon almond extract)

TO MAKE THE PUDDING:
Beat 2 egg whites until stiff; set aside.

In a medium-size saucepan, cook milk, sugar, cornstarch, and salt over medium heat until thickened.

Pour gradually, stirring constantly, into 2 beaten egg whites. Spoon into custard cups or small molds and refrigerate.

TO MAKE THE CUSTARD SAUCE:
Combine the remaining 1/2 cup milk, 2 egg yolks, and the remaining 3 tbsp sugar in a double boiler. Cook until it coats a spoon. Cool, pour into a bowl or jar, cover and refrigerate.

TO SERVE:
Unmold pudding onto dessert dishes. Stir vanilla or almond extract into custard sauce. Top each pudding with some of the sauce.

Good made a day ahead.

Adapted from source: Cookbook USA

Hi Barry,

I'm sorry to hear about your Mom's condition. Here is the closest recipe I have. If this isn't it maybe mentioning your nationality will help - we may know the dish by a different name. I hope someone will have the exact recipe you're looking for.

Happy Cooking!

Betsy