For the pudding:
1⁄2 c. cold water
1 envelope unflavored gelatin
11⁄2 c. hot water
1⁄4 c. lemon juice
3⁄4 c. sugar
1 large egg (separated)

For the sauce:
1⁄2 tsp. cornstarch
1⁄4 c. sugar
1 c. milk
1⁄4 tsp. vanilla extract


For pudding: Put the cold water in a large mixing bowl and sprinkle the gelatin over it. Allow it to set for one minute. Add the hot water, lemon juice and sugar, and stir until the gelatin and sugar dissolve. Refrigerate the pudding until it is thick, but not firm (six to eight hours). In a separate bowl and with an electric mixer, beat the egg white until it forms soft peaks. Remove the gelatin from the refrigerator and fold the egg white into it. Return to the refrigerator until ready to serve.

For the sauce: In a saucepan, stir together the egg yolk, cornstarch and sugar. Add the milk and cook over medium heat, stirring constantly until slightly thick. Remove from heat, stir in the vanilla and set aside to cool. Spoon the sauce over individual servings of pudding.


4 to 6 Servings