This pudding is particularly good following a Mexican meal.

1 1/4 cups brown sugar
2 cups boiling water
1 1/3 cups cornstarch
1/4 cup cool water
3 egg whites, beaten
1 teaspoon almond extract
3 egg yolks
1/2 cup granulated sugar
1 tablespoon cornstarch
2 cups milk
1 teaspoon vanilla extract
Grated nutmeg

Stir brown sugar into boiling water. Mix cornstarch and cool water. Add to brown sugar mixture, and cook over medium heat until thickened, about 15 minutes. Cool slightly. Pour over beaten egg whites. Add almond extract, and fold gently. Chill.

To prepare custard sauce, whisk together egg yolks, sugar and cornstarch. Add to milk and cook over medium heat, continuing to whisk until thickened. Stir in vanilla extract. Scoop pudding into individual bowls, and top with custard sauce. Sprinkle with grated nutmeg.

Serves 6 to 8.