Pudim de Claras

Preheat the oven to 350°F. Combine the beaten egg whites and sugar, then transfer the meringue to a caramelized mold. Bake in a water bath until it is the color of café au lait.

For the custard, cook the egg yolks, sugar, flour, and milk over medium-low heat until thickened, stirring constantly.

When the pudding is ready, remove it from the oven and invert it onto a plate. Do not touch it until it has cooled.

Serve with some custard around the pudding and a little on each portion. Use a spouted pitcher to pour the custard, then garnish with raspberries and sliced strawberries.