Ingredients:

For a 25 cm x 11 cm

Pudding :
500 ml plain yogurt
1 can (@ 490 gr netto weight) peach, mince
3 packs plain agar-agar powder
50 ml orange syrup (concentrated)
100 ml syrup from the canned peach
100 gr sugar
4 egg whites, beat to hard peak

Vanilla sauce:
700 ml milk
100 gr sugar
1/2 tsp salt
50 gr corn starch (or you can use custard powder and omit the egg yolks)
4 egg yolks
1/2 tsp bourbon vanilla (or any vanilla extract you have on hand)
Rum to your taste

Directions :

Pudding :
Cook together: yogurt, sugar, agar-agar powder and the syrups

Keep stirring until boiled, then remove from the stove.

Slowly mix the stiff egg whites into the boiled yogurt mix, a little at a time, mix it with a balloon whisk until well incorporated.

Mix in the minced peach, stir well.

Pour the dough to the mold, let it sit until it sets.

Vanilla sauce:
Cook together: milk, corn starch and sugar with medium heat.

Keep stirring until it thickened. Take about 3-4 tablespoons of the dough and mix it with the egg yolks, stir well. Put the egg yolks mixture to the rest of the dough, stir well. Remove from the stove. Stir occasionally until it is cold.

Add in rum, stir well.

Pour the sauce on pudding.

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