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Pudim Molotov (also called Molotof or Pudim das claras)
Portuguese Baked Meringue Flan
by Jeremiah Duarte Bills
This dessert is like eating a cloud. It's an excellent way of using up egg whites which Portuguese bakers always find themselves with an abundance.
You can make any size Molotov you’d like. For every egg white you use 25 grams (1 tbsp +1 tsp) of sugar. If you’d like it sweeter you can use more.
Baking time is also determined by how many egg whites you use. For every egg white bake for 1 minute. Then turn off the oven and leave it with the door closed for at least 20 minutes.
Ingredients:
Caramel:
(you will have left over caramel for future puddings)
500 grams (2+1/2 cups) sugar
3 tbsp water
150 grams (1/2 cup + 2 tbsp) water, boiling
1/4 tsp fine sea salt
Meringue:
480 grams (16 large) egg whites, room temperature
2 tsp cream of tarter
400 grams (2 cups) sugar (25 grams per egg white)
Optional Garnish:
doce de ovos
1/4 cup (or more) flaked almonds, toasted
fresh fruit
chocolate sauce
custard sauce
Method:
Garnishes:
I recommend omitting the egg cream if you are lining the pan with caramel to prevent an overly sweet dessert. Alternatively, you can grease and sugar the pan instead of coating it with caramel and then serve with the egg cream. You can also drizzle with chocolate and or a fruit puree. I will often serve a Molotov with fresh tart fruit like berries or pomegranate seeds.
Beekeeper’s Molotov
Use 2 tbsp of runny (slightly warned) honey in place of the caramel added to the meringue.
Portuguese Baked Meringue Flan
by Jeremiah Duarte Bills
This dessert is like eating a cloud. It's an excellent way of using up egg whites which Portuguese bakers always find themselves with an abundance.
You can make any size Molotov you’d like. For every egg white you use 25 grams (1 tbsp +1 tsp) of sugar. If you’d like it sweeter you can use more.
Baking time is also determined by how many egg whites you use. For every egg white bake for 1 minute. Then turn off the oven and leave it with the door closed for at least 20 minutes.
Ingredients:
Caramel:
(you will have left over caramel for future puddings)
500 grams (2+1/2 cups) sugar
3 tbsp water
150 grams (1/2 cup + 2 tbsp) water, boiling
1/4 tsp fine sea salt
Meringue:
480 grams (16 large) egg whites, room temperature
2 tsp cream of tarter
400 grams (2 cups) sugar (25 grams per egg white)
Optional Garnish:
doce de ovos
1/4 cup (or more) flaked almonds, toasted
fresh fruit
chocolate sauce
custard sauce
Method:
- Preheat oven to 350F
- Combine sugar and small amount of water in a large saucepan. Caramelize the sugar until quite dark in color, turn off heat.
- Add boiling water slowly, whisking constantly. You can turn the heat to low to melt any clumped caramel.
- Reserve 2 tbsp of the caramel and mix with the salt (optional).
- Pour remaining caramel into a 10 inch tube ban and spread up the sides and center tube.
- Place egg whites and cream of tarter in a stand mixer.
- Start beating on medium low with the whisk attachment.
- Slowly increase speed. Once at medium soft peaks add sugar 1 tbsp at a time.
- Continue to increase speed until firm peaks are reached. This can take up to 15 minutes.
- Slowly add reserved caramel (optional).
- Place a small amount of meringue in the bottom of the tube pan. Using a spatula spread the meringue up the sides to prevent air bubbles on the outside.
- Fill with the remaining meringue.
- Bang the pan on the counter many times to compress the meringue and remove any large air pockets.
- Place in a roasting pan and pour boiling water into the roasting pan so that it comes half way up the tube pan.
- Bake for 16 minutes.
- Turn oven off and leave to cool for 20 minutes.
- Take out of oven and out of the water bath to cool for 10 minutes.
- Heat base of the pan on the stove to loosen any hardened caramel.
- Invert onto a serving plate.
- Decorate with optional doce de ovos and or flaked almonds.
- Serve warm or chill in the refrigerator
Garnishes:
I recommend omitting the egg cream if you are lining the pan with caramel to prevent an overly sweet dessert. Alternatively, you can grease and sugar the pan instead of coating it with caramel and then serve with the egg cream. You can also drizzle with chocolate and or a fruit puree. I will often serve a Molotov with fresh tart fruit like berries or pomegranate seeds.
Beekeeper’s Molotov
Use 2 tbsp of runny (slightly warned) honey in place of the caramel added to the meringue.
