Beat egg whites until they form soft peaks, then beat in the gelatin until the mixture is really fluffy and white. Rinse a 1-1/2- to 2-quart mold with cold water and turn the pudding into it. Chill until firm, preferably overnight, then unmold onto a serving platter and serve with Light Custard Sauce.
Light Custard Sauce In a double boiler or over low heat, heat milk. Beat egg yolks until fluffy, then slowly add to milk, then sugar and a pinch of salt. Heat mixture, stirring, then remove about 1/4 cup and dissolve cornstarch in it. Stir cornstarch mixture into custard; continue to cook and stir until slightly thickened (10 to 15 minutes). Let cool, then add vanilla.
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