Egg Pudding

Ingredients:

3 eggs
3 whites
250 gr of sugar
Juice of ½ lemon
½ cup condensed milk
1 teaspoon vanilla extract
For the caramel:
150 gr of sugar
75 m of water

Directions:

To prepare the caramel, place the sugar in a pot and, if desired, you can add a teaspoon of lemon juice.
Place over low heat without stirring too much, but moving the container so that it does not get lumpy, wait for the sugar to acquire a golden color.
At this point add the hot water little by little and carefully, stirring with a wooden spoon until well combined. Stir for two minutes and remove.
Pour the caramel into the mold in which the pudding will be served and set aside so that it crystallizes at the bottom.
On the other hand, prepare the pudding. To do this, in a container beat the egg whites until stiff. Add the lemon juice and sugar and continue beating until a foam forms and then a meringue with a firm texture.
In another container, mix the three eggs with the condensed milk and vanilla. Add the freshly prepared meringue and mix until integrated.
Pour into a mold and place in the oven in a bain-marie.
With preheated oven, bake for one hour at 160°. Turn off the heat and leave for a few more minutes.
Take it out, let it cool and serve.

I await your comments! Enjoy!