Elegant Prune Whip with Custard Sauce

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Custard Sauce: 1/2 teaspoon vanilla

Custard Sauce: 3 egg yolks

Custard Sauce: 1 1/4 cups low fat milk

Custard Sauce: 1/8 teaspoon salt

Custard Sauce: 1 teaspoon cornstarch

Custard Sauce: 2 tablespoons sugar

1 tablespoon lemon juice

1/4 teaspoon salt

3 egg whites

1/2 cup firmly packed brown sugar

1 cup Sunsweet® Pitted Prunes


Heat oven to 325°F. Cover prunes with boiling water. Let stand 5 minutes, drain and chop. In large mixing bowl combine prunes, brown sugar, egg whites (reserve egg yolks for Custard Sauce) and salt. Beat until stiff enough to hold peaks. Fold in lemon juice. Spoon into 1-quart shallow baking dish. Set in pan filled with 1-inch hot water. Bake for 40 minutes or until mixture puffs and forms a thin crust. Remove from water and cool. Prepare Custard Sauce. In saucepan combine sugar, cornstarch and salt. Stir in milk. Heat to boiling over medium heat, stirring constantly. Stir hot milk mixture a little at a time into beaten egg yolks. Return egg yolk mixture to saucepan. Cook 1 minute over low heat, stirring constantly. Do not boil. Remove from heat and stir in vanilla. Serve warm or cold over Elegant Prune Whip. Makes 6 servings (1 1/2 cups sauce).