Ingredients:

Custard:
1 cup sugar
5 egg whites
½ cup lúcuma purée

Vanilla cream (1 cup):
3 egg yolks
¼ cup sugar
1 cup milk
Vanilla extract

Methods:

1. put the sugar and ½ cup of cold water in a small saucepan.Stir over medium heat until sugar dissolves, increase heat and boil without stirring,to hard-ball stage.

2. Bear the egg whites in a bowl until stiff and gradually pour in the hot syrup whisking constantly until the meringue is cold and shiny.Fold in the lúcuma purée.

3. Pour the mixture into a buttered mold and bake in an oven at medium heat for 15 minutes or until puffed and golden. Remove from the oven, allow to cool and unmold on to a serving platter.

4. While the custard is baking,prepare the vanilla cream.Beat the egg yolk and the sugar in a bowl until the mixture is pale and frothy. Boil the milk in the saucepan, remove from the heat and slowly stir in the egg yolk,mixing constantly.Return the custard to the pan and heat gently.Stir constantly with a wooden spoon without letting it boil until the custard thicken slightly and coats the spoon with a light film.Remove from the heat and add the vanilla; allow to cool.Serve in a sauce boat together with the custard.