If you are looking for a simple and elegant dessert that will impress your guests, you might want to try Molotof, a Portuguese meringue pudding that is light, fluffy, and sweet. Molotof is a traditional dessert in Portugal, where it is also known as Pudim de Claras or Pudim Malakof. It is made with only three ingredients: egg whites, sugar, and caramel.
The egg whites are whipped into stiff peaks and then baked in a water bath with caramel sauce. The result is a soft and airy cake that melts in your mouth, with a rich and golden caramel topping.
Molotof is a great way to use up leftover egg whites from other recipes, such as Leche Flan or Egg Tarts. It is also gluten-free and low in fat, making it a perfect choice for those who have dietary restrictions or want a lighter dessert.
Molotof can be served plain or with some whipped cream, fresh fruits, or nuts. You can also make different variations of Molotof by adding some flavorings to the egg whites, such as vanilla, lemon, or cinnamon.
In this article, we will show you how to make Molotof Portuguese pudding with our easy and foolproof recipe. We will also share some tips and tricks on how to achieve the best texture and flavor for your Molotof, as well as how to avoid some common pitfalls and mistakes. Follow our step-by-step guide and you will be able to make this delicious dessert in no time!
- 6 egg whites (at room temperature)
- 300 g of sugar
- 2 tablespoons of water
- Some butter or cooking spray to grease the mold
- Preheat your oven to 170°C (340°F) and grease your mold with some butter or cooking spray.
- In a saucepan over low heat, combine 150 g of sugar and 2 tablespoons of water. Stir occasionally until the sugar dissolves and then let it cook without stirring until it turns into a golden caramel. This may take about 15 minutes, depending on the heat and the size of your pan. Be careful not to burn the caramel or it will taste bitter.
- Pour the caramel into the mold and swirl it around to coat the bottom and the sides. Set aside to cool slightly.
- In a large mixing bowl, beat the egg whites with an electric mixer or a whisk until they form soft peaks. Gradually add the remaining 150 g of sugar, one tablespoon at a time, while continuing to beat until you have a glossy and stiff meringue. Do not overbeat or underbeat the egg whites, as this will affect the texture of your Molotof.
- Spoon the meringue into the mold over the caramel layer and smooth the top with a knife or a spatula. Tap the mold gently on the counter to release any air bubbles.
- Place the mold in a baking tray filled with hot water that reaches halfway up the sides of the mold. This is called a water bath or bain-marie and it helps to cook the Molotof evenly and prevent it from cracking or drying out.
- Bake the Molotof for about 10 minutes or until it is lightly golden on top. Do not open the oven door while baking or it may collapse.
- Turn off the oven and leave the Molotof inside for another 20 minutes with the door slightly open. This will help it to set and prevent it from shrinking too much.
- Remove the Molotof from the oven and let it cool completely in the mold before unmolding it. To unmold it, run a knife around the edges of the mold and invert it onto a serving plate. You may need to heat the bottom of the mold slightly over a stove or a hot water bath to loosen the caramel.
- Enjoy your Molotof Portuguese pudding as it is or with some whipped cream, fresh fruits, or nuts.
- Use fresh and good quality eggs for your Molotof, as they will whip better and have more volume.
- Make sure your eggs are at room temperature before whipping them, as this will help them to reach stiff peaks faster and easier.
- Use a clean and dry bowl and beaters for whipping your egg whites, as any trace of grease or moisture can prevent them from forming peaks or make them deflate.
- Add the sugar gradually and evenly to the egg whites, as this will help to stabilize them and make them glossy. Do not add the sugar all at once or it will weigh down the egg whites and make them lose air.
- Do not overcook or undercook your caramel, as this will affect the taste and color of your Molotof. The caramel should be golden and not too dark or too light. You can use a candy thermometer to check the temperature of your caramel, which should be around 170°C (340°F).
- Do not stir your caramel while it is cooking, as this will cause it to crystallize and become grainy. If you see any sugar crystals forming on the sides of the pan, you can brush them down with a wet pastry brush or cover the pan with a lid for a few seconds to dissolve them.
- Do not fill your mold too much with the meringue, as it will expand while baking and may overflow. Leave some space at the top of the mold for the meringue to rise.
- Do not overbake or underbake your Molotof, as this will affect the texture and appearance of your dessert. The Molotof should be lightly golden on top and firm to the touch, but still soft and moist inside. It should not be browned or dry on the surface or runny or gooey in the center.
- Do not open the oven door while baking your Molotof, as this will cause a sudden change in temperature and pressure that may make your dessert collapse or crack. If you need to check on your Molotof, do it quickly and gently without disturbing it too much.
- Do not unmold your Molotof while it is still hot or warm, as this will make it break or stick to the mold. Let it cool completely in the mold before turning it out onto a plate. You can refrigerate your Molotof for a few hours or overnight to make it easier to unmold.