Prep 15 mins
Cook 20 mins
This is one of the most delicious puddings I have ever ate in my whole life, and what I love most about it is that it's extremely easy! It does not require special techniques :o) The only thing tricky about it is removing it from it's pan without breaking it... But after a while, you'll end up developing your own little tricks. I hope that anyone that tries this recipe enjoys it as much as I do!
- Before beginning the meringue: Bring the 5-6 cups of water to a rolling boil.
- Using the 2 cups of caramel sauce, grease a tube pan.
- To prepare the meringue: Beat the 12 egg whites on high until they start forming peaks.
- Add the 12 tablespoons sugar and 4 tablespoons of caramel sauce to the egg whites and continue beating the mixture until they form very firm peaks.
- (You will know that it is good enough when you turn your bowl upside down and the mixture is stiff enough not to move!) In an aluminum foil roaster (or any roaster you may have at home) place the boiling water, covering the entire bottom.
- Place the meringue into the caramel-greased tube pan.
- Make sure that no air pockets form when placing the meringue in the pan. Make sure it is well packed.
- Place the tube pan inside the roaster over the boiling water and place it in your oven.
- Bake 20-30 minutes at a low setting, or until the top turns slightly brown.
- Special Notes: Previously warming the oven may cause the meringue to brown quicker than it's cooking time.
- Before removing the meringue from the pan, pass a knife along the sides so it may unstick. Because you are using caramel sauce for the meringue, most of the times it is very stuck to the pan. Unfortunately, this is one of the trickiest parts of the recipe. You may use a little butter to grease the pan before greasing with the caramel sauce, but it doesn't turn out as good as using only the caramel sauce.
First of all, don't use caramel sauce. Melt sugar in a small sauce pan until is became melted and deeplygolden in color without granules. Pour it into the ungreased pan and quickly swirl it around to coat the bottom and sides. It will cool and harden. Pour in the merinque and bake as directed. To invert the pan, make sure you have a dish on top, then quickly turn over. The previously cool carmelized sugar is now a syrup- see the book Portuguese Homestyle Cooking for tips
If you used a Silicon Mat you could remove the dessert without any fuss you can get a mat at any baking supply store. Thanks Bye!
There are different kind of Molotofs like caramel, chocolate and the more traditional one, "Molotof com molho de ovos moles",. In my experience of making Molotof, I've done it both ways with caramel greasing the pan and or grassing the tube pan with butter and then slightly sugar coat it. The butter-sugar coat will make it easy to detach from the pan later once its cooked and it is also very tasty. You should let the pudding cool off inside the oven once it is cooked but, leave the door slightly open so it gradually cools to the regular temperature and avoid drafts in the kitchen. Never remove the pudding promptly once it is cooked or it will go down fast and flat.<br/>You can make the caramel sauce separately and pour it over once its cooled or you can make other sauces to top it...now it's up to you...I used to make a chocolate sauce that was so delish and a more traditional one "doce de ovos moles" (soft egg sauce) and decorate it with roasted sliced almonds, but this last one can be to rich for some people to enjoy. Hope I could help!