How to make
For this classic cream pudding, I separated 2/5 cup (100 ml) of the milk, which I put in a suitable container, added the two yolks and the starch and with a kitchen mixer, I mixed, until a completely smooth mixture was obtained.
I put the remaining milk in a small saucepan, added the sugar and put it on the stove to boil.
When that happened, I removed it from the heat and in a thin stream, while stirring constantly, I added the first mixture and the vanilla.
I put it back on the heat, reduced the heat from 6 to 5 and boiled it, by stirring constantly, until it boiled and thickened. It should not be left on the stove for too long, because it can easily burn.
I removed it and added the butter. I stirred, until it was absorbed. I left the vanilla cream for about 8-10 minutes to cool slightly, by stirring occasionally.
During this time, in a completely dry bowl, I beat the egg whites and as soon as they began to thicken, I added the spoonful of sugar and continued to beat, until they turned into a thick white mixture.
I carefully began to add it to the slightly cooled but still warm retro vanilla cream, until the mixture became airy and smooth.
