In a clean bowl whip egg whites until medium peaks are formed, add sugar and beat until stiff and shiny.

Heat 2 cup of milk in a small sauce pan.

Once milk is hot drop several tablespoon of meringue into the hot milk, cook for 30 seconds, gently stir with a wooden spoon and cook for another 30 seconds and up to 2 minutes.

You can taste the cooked meringue, once cooked it becomes firmer than uncooked.

Remove cooked meringue clouds from the milk and drop them into a colander colander that is sitting on another bowl to catch the excess milk. Continue with remaining meringue.

In a small dish whisk together cornstarch, egg yolks and 1/3 cup milk. Add food coloring if desired.

In a medium size sauce pan combine 3cup milk and 4-5 tbl sugar, or to taste.

Add cornstarch egg yolk mixture and stir continuously, mixture will thicken, cook pudding, once you see bubbles, cook for additional minute or two, stirring.