Modern Rebecca Pudding

Ingredients

• 4 cups Milk (Whole milk recommended for richness)
• 0.5 cup Cornstarch
• 0.25 cup Sugar (Granulated sugar)
• 0.25 teaspoon Salt
• 0.5 cup Cold Milk
• 1 teaspoon Vanilla Extract (Pure vanilla extract)
• 3 Egg Whites (Large eggs)
• 0.5 cup Butter (For Yellow Sauce)
• 1 cup Sugar (For Yellow Sauce)
• 2 Egg Yolks (For Yellow Sauce)
• 0.5 cup Water (For Yellow Sauce)
• 1 teaspoon Vanilla Extract (For Yellow Sauce)

Instructions

1. 1In a saucepan, heat 4 cups of milk over medium heat until it just begins to simmer and small bubbles form around the edges. Do not boil.
2. 2In a separate bowl, whisk together 1/2 cup cornstarch, 1/4 cup sugar, and 1/4 teaspoon salt.
3. 3Gradually whisk in 1/2 cup cold milk into the cornstarch mixture until smooth. Slowly pour the cornstarch mixture into the scalded milk, stirring constantly. Continue stirring until the mixture thickens, about 3-5 minutes.
4. 4Reduce heat to low and cook for 15 minutes, stirring occasionally to prevent sticking. Remove from heat and stir in 1 teaspoon of vanilla extract.
5. 5In a clean, dry bowl, beat 3 egg whites until stiff peaks form.
6. 6Gently fold the beaten egg whites into the pudding mixture until just combined. Be careful not to overmix.
7. 7Pour the pudding into a serving dish or individual ramekins. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely set.
8. 8In a saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup sugar and cook until melted. Remove from heat. In a separate bowl, whisk 2 egg yolks with 1/2 cup water. Slowly drizzle the egg yolk mixture into the butter mixture, whisking constantly to prevent curdling. Return to low heat and cook, stirring constantly, until the sauce thickens slightly, about 2-3 minutes. Remove from heat and stir in 1 teaspoon vanilla extract. Let cool slightly.
9. 9Serve the chilled Rebecca Pudding with Yellow Sauce.