Sneeupoeding
Sneeupoeding
Ingrédients
- 1 L milk
- 4 tbsp butter
- 4 tbsp sugar
- 4 tbsp cornflour (maizena)
- 4 eggs, separated
- 1 tsp vanilla essence
- pinch of salt
- 1 cup milk sauce (optional)
- 2 tbsp sugar sauce (optional)
- 1 tbsp butter sauce (optional)
- 1 tsp vanilla essence sauce (optional)
- 1 lemon for topping (optional)
Instructions
- Heat the milk and butter together in a saucepan over medium heat until warm, but do not allow it to boil.
- Mix the cornflour, sugar, and salt with a small amount of cold milk to form a smooth paste. Slowly add this mixture to the warm milk while stirring continuously until the pudding thickens.
- Remove the saucepan from the heat and stir in the beaten egg yolks and vanilla essence. Return to low heat for a short while, stirring until the mixture is smooth and well combined.
- Beat the egg whites until stiff peaks form. Gently fold the egg whites into the warm pudding mixture, taking care not to deflate them, to create the light and fluffy “snowy” texture.
- Pour the pudding into a serving dish and allow it to cool before placing it in the refrigerator to set.
- For the sauce, heat the milk, sugar, butter, and vanilla essence together until combined. Serve the sauce warm or chilled over the sneeupoeding before serving.
