Portuguese molotof pudding

Molotof Pudding is a light and airy Portuguese dessert made primarily with whipped egg whites and caramel. It’s a stunning, cloud-like pudding with a golden caramel coating that melts in your mouth.

This classic dish is a staple at family gatherings and festive meals in Portugal, known for its delicate texture and impressive appearance. The recipe is wonderfully simple, showcasing the magic of whipped egg whites and sugar.

The beauty of Pudim Molotof lies in its elegant simplicity: leftover egg whites are transformed into a towering, fluffy meringue pudding. The caramel drips down over the silky texture, creating the perfect balance of sweetness.

Ingredients:

• 8 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For the caramel sauce:

• 1 cup granulated sugar
• 1/4 cup water

Instructions:

1. In a saucepan over medium heat, combine the sugar and water.
2. Stir gently until the sugar dissolves.
3. Allow it to cook without stirring, swirling the pan occasionally, until the caramel turns a deep amber color.
4. Carefully pour the caramel into a bundt or tube pan, tilting to coat the bottom and sides.
5. Let it cool and harden.
6. Preheat your oven to 350°F.
7. Prepare a water bath by filling a large roasting pan halfway with hot water.
8. In a large mixing bowl, beat the egg whites and salt with an electric mixer on medium speed until soft peaks form.
9. Gradually add the sugar, a little at a time, while continuing to beat.
10. Increase the speed to high and beat until the egg whites form stiff, glossy peaks.
11. Add the vanilla extract and beat for another 10 seconds to incorporate.
12. Spoon the whipped egg whites carefully into the caramel-lined pan, smoothing the top gently.
13. Tap the pan on the counter a couple of times to release any large air pockets.
14. Place the bundt pan into the prepared roasting pan with hot water.
15. Bake for 12-15 minutes.
16. Turn off the oven, leaving the pudding inside with the door closed for another 20-30 minutes.
17. This step prevents the pudding from collapsing.
18. Remove the pan from the oven and let it cool to room temperature.
19. Run a thin knife gently around the edges of the pudding to loosen it.
20. Place a serving platter over the top of the pan and invert it quickly, allowing the pudding to release with the caramel cascading over it.
21. Chill the pudding in the refrigerator for at least 2 hours before serving.
22. Slice gently and serve with extra caramel sauce, if desired.