A Slightly Different Prune Whip

• 1 (12 ounce) package pitted prunes
• 2 teaspoons lemon juice
• 2 egg whites
• 1 dash salt
• 1/4 cup sugar
• 1/4 cup heavy cream, whipped
• 1 cup milk
• 2 egg yolks
• 3 tablespoons sugar
• 1 dash salt
• 1/2 teaspoon vanilla

1. To make whip.
2. cook prunes as packaged lable suggests, drain prunes, reserving liquid. remove 1/2 Cup cooked prunes for later.
3. puree the remaining prunes in blender with 1/2 cup of the reserved liquid, add lemon juice . let cool.
4. with mixer at high speed, beat egg whites with salt until frothy gradually beat in sugar, beat until stiff peaks form.
5. add puree'd prunes 1/4 c at a time, beating well. beat at high speed, 2 minutes.
6. chop remaining prunes and fold into the mixture along with 1/3 c cream , whipped put into 6-8 sherbert dishes.
7. refrigerate and top with the custard sauce ( above) as follows:
8. To make the CUSTARD SAUCE follow the below.
9. 1 c milk.
10. 2 egg yolks.
11. 3 tbs sugar.
12. dash salt.
13. 1/2 tsp vanilla.
14. heat milk in top of double boiler, over direct heat, until bubbles form around the edge of the pan.
15. in small bowl lightly beat the egg yolks with sugar and salt.
16. gradually add the hot milk beating constantly.
17. return to double boiler , cook over hot, not boiling, water until a thin coating forms on a metal spoon- 8-10 minutes.
18. stir in vanilla. strain into small bowl, refrigerate, covered, until well chilled.

prunes, lemon juice, egg whites, salt, sugar, heavy cream, milk, egg yolks, sugar, salt, vanilla

Taken from www.food.com/recipe/a-slightly-different-prune-whip-471752 (may not work)