Prune Whip with Custard Sauce

Cover the prunes with water and bring to a boil. Add the 3/4 cup of sugar and cook until the prunes are soft and puffy. Cool in the juice. Drain and mix well in a mixer. Fold in the egg whites. Bake in 2 greased casseroles at 350 degrees for 8 to 10 minutes. Refrigerate until very cold. To make the custard combine the 1/2 cup sugar, the corn starch, salt, egg yolks and milk in a saucepan. Cook over medium heat, stirring constantly until just before boiling. Cool. Stir in the vanilla. Refrigerate. Serve the prune whip in individual bowls with custard over it. Some people like to top this with whip cream.