Whip egg whites until they get light and fluffy, add sugar and continue whipping until the egg white hardens (looks like snow).

While whipping egg whites, put milk (2.5 litres) with vanilla bean in a saucepan (about 4 litres; you can also use vanilla sugar, but the vanilla bean has a stronger flavour. We put it on a slow fire and stir occasionally to prevent burning.

Milk should be simmered.

Dip a spoon in hot milk, then using this spoon, take one heaped tablespoon of whipped egg whites and put them next to each other in the hot milk (make sure that the milk is not boiling). When the milk begins to boil, balls go up and start turn over in the milk, let them boil like this (about 1 minute) and after that, using a skimmer remove them and put on a tray. Do the same thing with remaining egg whites.

Once egg whites are ready, strain the milk and let it cool (or we cool it by ourselves, if we are in hurry).

Mix the cooled milk with pudding powder (5-6 spoons) and sugar (8 spoons).

If the milk becomes less, fill up to two litres.

Once the milk with pudding and sugar are mixed well, put on fire and stir well constantly, until the mixture is boiled. Once boiled, leave it for about 1 min. on a slow fire, constantly stirring.

Then pour the mixture (sauce) on a serving dish and put the snowballs above.

Serve it cool.