There is no way to describe the softness and lightness of this dessert. It seems like it, but it’s not difficult to make this pudding; check out how easy it is! Guaranteed success!
- 10 egg whites
- 1 pinch of salt
- 2 cups of sugar (tea)
- 1 cup (tea) sugar
- ¼ cup (tea) of water
Preparation method Shape, Caramel and Pudding
- Dissolve the sugar in the water and transfer to a 24 cm diameter mold with a hole in the middle.
- Place the pan over low heat, without stirring, for approximately 10 minutes, until the syrup thickens and becomes slightly golden.
- Rotate the mold so that the caramel spreads throughout the inside.
- Boil water; Prepare a baking tray for the pudding to be baked in the oven in a bain-marie.
- Preheat the oven to 150ºC (low temperature).
- Using a mixer, at low speed, beat the egg whites and add a pinch of salt.
- When it starts to foam, increase the speed.
- Beat for approximately 12 minutes, or until very firm.
- Without turning off the mixer, add the sugar little by little and let it beat for another 10 minutes.
- Increase the oven temperature to 180ºC.
- Gradually and with the help of a spoon, transfer the beaten egg whites to the caramelized mold.
- Smooth it with the back of the spoon and lightly tap the side of the pan to settle the mixture well, which will ensure a uniform texture.
- Place the mold inside the baking dish with freshly boiled water and place it in the oven to bake in a bain-marie.
- Bake for approximately one hour, until the pudding is well colored.
- The pudding will rise a lot but will return to normal size when it comes out of the oven.
- Remove the pan from the oven and wait 5 minutes.
- Run a knife between the pudding and the side of the pan to loosen it.
- Turn out onto a high-sided plate.
- Wait for it to cool and put it in the fridge.
Decorate the pudding with cooled sugar syrup.
The egg yolks can be used for baby drooling.
You can serve the pudding with baba-de-moça and crushed pied-de-moleque.
Approximate yield of 6 servings.