Ingredients
1-1/2 cups waterJuice of 1 large lemon (1/4 cup)3/4 cup sugar1/2 teaspoon salt2 tablespoons cornstarch2 tablespoons cold water3 large egg whitesCUSTARD SAUCE:3 large egg yolks1/2 cup sugar1/8 teaspoon salt1 cup whole milk1 teaspoon vanilla extract
Preparation
In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear.
In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool.
Meanwhile, in a small heavy saucepan, whisk egg yolks, sugar and salt until blended. Stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, 6-8 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl.
Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold.
To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.
