First beat eggs with sugar to get white coloured puffy mixture. 3 min will be enough
Beat the egg whites until firm
Divide in two and bake but put a little holes with toothpick before baking
Take 200 ml of milk and mix together with flour and pudding and beaten egg yolks. Leave a side and heat up a milk. When milk is very hot take the mixture and put slowly in to the hot milk. Put it back to cook and stir very fast and be careful it doesn’t burn on the bottom. Cook for 10 minutes and take it of from fire. In that hot cream mix inside beaten egg whites but slowly so the air want come out and cream pie will be light .
Take the baked puff pastry and put it in side of the deep 20 cm wide mould. Pour out the cream that is still hot on the puff pastry and when it’s cooled down put it in the fridge to cool completely. Before serving put another part of puff party on top and sprinkle with powdered sugar.