I used normal coffee cups with a capacity of approx. 150 ml for the cups.
The floor:
Beat the eggs until frothy, gradually stir in the remaining ingredients. Bake on a baking sheet in a preheated oven at 150 ° C for 20-25 minutes.
The topping:
Prepare the pudding according to the instructions on the packet. To do this, use the ingredients mentioned above. Put this mixture on the bottom and let cool down for about 20 minutes.
The topping:
Whip the cream with the cream stabilizer and lemon or vanilla sugar until stiff. Pour the cream onto the pudding mixture.