in Dessert Recipes, Portugal

Pudim Molotof

updated

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Ingredients for 4 servings:

  • 300 g sugar
  • 1 dashes lemon juice
  • 500 ml egg white
  • 300 g sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the caramel sauce, boil 300 grams of sugar with 0.1 liters of water and a squeeze of lemon juice until the syrup turns golden brown. Add about 0.15 liters of water, remove from the heat, and let cool. Mix the egg whites with the sugar and caramel sauce and beat until stiff. Place in the oven at 160 degrees Celsius for about 10 minutes, so that the pudim rises by about 10 cm. Tip: If you have leftover egg whites after making another dessert, this dessert is an elegant solution. In the end, you’ll have two sweet dishes on the table. If you don’t have any leftover egg whites, you can of course make a sweet custard and pour it over the egg whites.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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