Butter 1 1/2 quart casserole dish. Beat egg yolks with white sugar until light. Add butter and cornstarch. Stir in milk and transfer to 2 quart double boiler. Heat over boiling water stirring constantly until thick. Flavor and pour into buttered casserole dish or oven proof pudding dish. Beat egg whites to stiff dry peaks with confectioners sugar. Cover pudding with egg whites. Place in 375°F. oven to brown slightly. Serve with whipped cream and fruit. Yield: 6 servings