Fruit Custard Pudding – made with egg whites

There are various versions of fruit pudding but this recipe is my favorite and is made with corn flour and egg whites. It is very easy to prepare and very tasty when paired with a fruit cocktail.

This pudding is very light because it is made using fluffy beaten egg whites . Among the tips to get good whipped egg whites is to make sure there are no egg yolks mixed with egg whites. The fat from the yolk will prevent the egg whites from fully developing. Older eggs will also whip up better than fresh eggs.

Custard sauce can be made with just milk, sugar and instant custard but for a tastier custard, add on 1-2 egg yolk.

Ingredients

120g (1 cups) cornflour
80g (4 tablespoons) gula
1250ml water
1/4 teaspoon of red dye (if you like)
2 egg whites

1 Fruit cocktail tin

Custard sauce ingredients
2 cans of evaporated milk
750ml (3 cups) air
60g (3 tablespoons) custard flour
1 teaspoon vanilla
1-2 egg yolk

Method

1. Put the cornflour into the pot but do not light the fire first. Add sugar.
2. Add 1 cup of water and dissolve the cornstarch like this. And stir gently. Do not add too much water to avoid clumping cornflour.
3. When completely dissolved, add 1000ml or 4 cup of water. If you like, you can add 1/4 teaspoon of red dye or any color you like. Stir until completely dissolved.
4. Turn on the heat and continue to stir the mixture to avoid a crusty bottom. Make sure the fire is not too big.
5. The thicker the mixture will be and the darker the color will be, and this process will take up less time 8-10 minutes.
6. hit the egg white until it blossoms. Use a hand mixer if you have one, but if you use a hand beater, you can.
7. Move the mixer so that we can maximize the air content in the egg whites. More air, again light custard results.
8. When it has blossomed like this, add 1 teaspoon of vanilla. Beat again until well combined.
9. The egg whites that have expanded should be mixed little by little into the corn husk mixture that we cooked earlier. The cornflour mixture is still hot and will cook the egg whites.
10. Break up the egg whites so that they mix evenly with the cornflour mixture.
11. Lay it on the surface like this, and mix from the bottom up.
12. A mixture that is initially dark red will turn pink.
13. Put the egg white pudding into the mold. Wet the inside of the mold so that the pudding is easily removed from the mold.
14. Repeat until all the pudding is filled in the mold. Let cool before putting in the fridge for a minimum 6 hours or overnight.
15. To make castad sauce, we heat it up 2 cans of liquid milk and 750ml of water.
16. Add 150g ( 8 tablespoons ) gula. Enjoy with simple fire.
17. Mix 60g ( 3 tablespoons ) custard flour with a little water to thicken the custard sauce. Make sure the custard flour is completely dissolved.
18. When the milk has started to foam on the side of the pot, add the custard flour solution slowly.
19. When the custard sauce has started to look thick turn off the heat and set aside.
20. For more fat custard, can add egg yolk ( 1-2 ). Pour a little of the hot custard sauce into the egg yolks and stir.
21. Add more sauce little by little until the egg yolk bowl feels hot.
22. Now put in the custard sauce and stir gently. The custard sauce will be more concentrated.
23. Finally, add 1 teaspoon of vanilla. Let the sauce cool before putting in the fridge. Minima 6 hours or overnight.
24. When both are cold enough. Pour the custard sauce over the pudding.
25. To complete this sweetness, serve the pudding with a fruit cocktail.