Brazilian dessert: Pudim de Claras – Meringue Flan

 

This dessert is so good; I can’t tell you how much, you must try it! The solution for those 8 egg whites out of the 18 used in the Quindim recipe. Pudim de claras is a wonderful light sweet treat and it looks so pretty too!   In Portugal, this dish is called Pudim Molotov. Apparently, It’s origin has roots in the wartime Europe. At the time, the Portuguese prepared this pudding to use the egg whites leftover from their typical egg-yolk based puddings they are so famous for.This delicate dish is white with treacle of caramel gleaming in the light makes it so pretty too. Another childhood sweet that is always in my mind and my oven!

Pudim de claras

Ingredients:

Pudim:
8 organic egg whites
200g  of caster sugar (1 cup)

caramel sauce:

200g of caster sugar (1 cup)
8 Tbsp of water ( divided)

Method:

Pudim:

1)Pre-heat  the oven at 180C (fan assisted) or 200C (not fan assisted)
2)Grease a pan with butter. The pan should have with a hole in the middle of 22 cm diameter.
3)Using a clean and grease-free electric mixer, beat the egg whites. Stirring constantly, gradually add the sugar until stiff peaks.
4)place the mixture in a greased pan, firmly to avoid air pockets, gently  tap pan onto the counter to avoid air bubbles.
5)bake in the hot oven (180 C), preheated in a water bath (bain-marie) for 35 minutes or until firm. It must look golden at the top.  It will raise about 4 fingers, and then it will  come down as it cools. Let cool slightly and unmold.
6) place in the fridge for at least 2 hours

caramel sauce:

1)place the sugar into a heavy-based frying pan, stir in 4 Tbsp  of tap water, then 2)place over medium heat until the sugar has dissolved.
3)turn up the heat and bubble for 5 min until you have light caramel colour.
4)Take off the heat. Leave the sauce to cool, if needed add 4 Tbsp of water to loosen it.

Save

Save

Save