Directions:
- 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, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill.
- To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.36 Kcal (684 kJ) | ||
| Calories from fat | 19.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 3% | |
|---|---|---|---|
| Cholesterol | 82.66mg | 28% | |
| Sodium | 322.04mg | 13% | |
| Potassium | 122.62mg | 3% | |
| Total Carbs | 29.95g | 10% | |
| Sugars | 26.8g | 107% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 5.9g | 12% | |
| Iron | 0.4mg | 2% | |
| Calcium | 70.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 94.69 Kcal (396 kJ) | ||
| Calories from fat | 11.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 3% | |
|---|---|---|---|
| Cholesterol | 47.91mg | 28% | |
| Sodium | 186.67mg | 13% | |
| Potassium | 71.08mg | 3% | |
| Total Carbs | 17.36g | 10% | |
| Sugars | 15.53g | 107% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 3.42g | 12% | |
| Iron | 0.3mg | 2% | |
| Calcium | 40.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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