Custard with Egg White Dumplings
For the custard, prepare instant pudding powder with milk according to package directions. Beat a bit of hot pudding into egg yolks to temper, then stir egg yolk mixture into remaining pudding. For the dumplings, beat egg whites with 80 grams (approximately 3/8 cup) sugar until stiff. Boil about 1 1/2 inches water in a shallow pan and remove from heat. Form egg white mixture into dumplings with two tablespoons. Carefully set dumplings in water, cover pan and let stand over low heat for about 5 minutes. Caramelize remaining sugar in a saucepan. Carefully lift dumplings from water with a slotted spoon, drain briefly and set on the custard. Drizzle caramel over dumplings and custard to serve.