Caramel Pudding with Egg Snowflakes

Stir pudding powder, 5 tbsp. sugar and 6 tbsp. milk until smooth. Bring the remaining milk to the boil in a saucepan (be careful: it will boil over quickly!). Remove the saucepan from the stove and stir in the pudding powder.

Bring to a boil again, stirring, and gently bubble for at least 1 minute.

Separate the eggs. Stir the egg yolks and 2 tablespoons of hot pudding. Now stir into the rest of the pudding and remove from the heat.

Whip egg whites until stiff, adding 2 tbsp. sugar. Fold the whipped egg whites into the hot pudding in flakes. Fill into 4 cappuccino cups or dessert bowls. Cool slightly. Decorate with baby pears or halved pear halves. Bring to the table warm or cooled.

The perfect snow … is only created when the baking bowl and whisk are absolutely free of grease.

It is best to rinse both thoroughly with warm water and washing-up liquid and dab with a clean dishcloth. Also, under no circumstances should the egg whites contain remnants of egg yolk, because then they will not stiffen.

“The proof of the pudding is in the eating.” (The proof of the pudding is in the eating.) English proverb

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