Fruits with egg whites

Ingredients for 4 servings:

• 1 gr. can/n apricot(s)
• 375 g strawberries
• 75 g sugar
• 2 eggs
• ½ liter of milk
• 1 packet of pudding powder (vanilla flavor for 0.5 l milk)
• 1 packet of vanilla sugar
• 1 tsp lemon juice
• g almond flakes
• 1 tsp powdered sugar
• Lemon balm leaves for decoration

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Drain the apricots in a sieve and halve them. Wash the strawberries, pat them dry, and hull them. Halve or quarter the strawberries, depending on their size, and mix them with 1 tablespoon of sugar and the apricots. Separate the eggs. Mix together 4 tablespoons of milk, the egg yolks, the custard powder, and 2 tablespoons of sugar. Bring the remaining milk to a boil, remove from the heat, and pour in the mixed custard powder while stirring. Bring back to a boil briefly. Rinse 4 ovenproof dishes with cold water. Divide the custard and fruit between the dishes. Beat the egg whites with the whisk of a hand mixer until stiff peaks form, then stir in the remaining sugar, vanilla sugar, and lemon juice. Pour the beaten egg whites over the fruit. Sprinkle with flaked almonds and bake in a preheated oven (electric oven: 200°C, gas mark 3) for 5-8 minutes. Sprinkle with powdered sugar and garnish with lemon balm leaves. Serve immediately.