Pudim Molotof is the great Portuguese magic trick: a towering, cloud-light meringue pudding made from little more than egg whites and caramel — the traditional destiny of all the whites left over from Portugal’s yolk-hungry desserts.
If you have made our encharcada or Abade de Priscos (both gloriously yolk-based), this is where the other half of the egg goes: whipped glossy, baked gently in a caramel-lined pan, and unmolded into a wobbling golden tower.
The name’s origin is disputed (Molotov the diplomat is somehow involved), but the technique is settled: stiff peaks, a water bath, and the crucial patience of leaving it in the turned-off oven so it does not collapse. Follow those rules and the tower stands.
Pudim Molotof Recipe
Ingredients
- 8 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- For the caramel:
- 1 cup granulated sugar
- ¼ cup water
Instructions
- Make the caramel: dissolve the sugar in the water over medium heat, then cook without stirring, swirling occasionally, to deep amber. Pour into a bundt or tube pan, tilting to coat, and let it harden.
- Preheat the oven to 350°F and ready a water bath in a large roasting pan.
- Beat the egg whites with the salt to soft peaks, then add the sugar gradually while beating.
- Beat on high to stiff, glossy peaks; add the vanilla in the final seconds.
- Spoon the meringue into the caramel-lined pan, smooth the top, and tap the pan to release air pockets.
- Bake in the water bath 12 to 15 minutes.
- Turn off the oven and leave the pudding inside, door closed, 20 to 30 minutes — this is the anti-collapse insurance.
- Cool to room temperature, loosen the edges with a thin knife, and invert boldly onto a platter, letting the caramel cascade.
- Chill at least 2 hours before serving.
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