Pudding Malotof

Pudding Malotof

This egg white souffle dessert is light, airy and delicious. Much richer if you make the cream of eggs that is typically served with the pudding in Portugal.

Ingredients for the pudding Malotof

  • 12 egg whites
  • 12 tablespoons of sugar
  • Pinch of salt
  • One bottle of ready-made caramel or see caramel recipe below
  • Toasted slivered almonds to taste (1/2 to 1 cup)

Ingredients for cream of eggs:

  • 250 ml of water
  • 280 of sugar
  • 2 pieces of lemon peel

 

Ingredients for caramel sauce:

  • 2 cups sugar
  • 1 tbsp water

 

Instructions:

Preheat oven to 355 degrees.

Grease a large tube/bundt pan and set aside.  Put the caramel (use ready made or make your own) except for (3 tbsp) into the bundt pan.

Rotate the bottom of pan and sides to coat with caramel. Set aside.

If making your own caramel: in a large heavy skillet, cook sugar and water on med heat until it turns into a smooth golden caramel.

Beat egg whites with a pinch of salt until stiff. Add sugar one tablespoon at a time and beat to incorporate. Keep beating until the eggs should look like a glossy meringue.  Add the 3 tablespoons of caramel. Beat slowly to incorporate.

Place egg whites in a bundt pan. Tap pan lightly on the counter to take out air bubbles.

Bake for 20 minutes at 355F.  Turn the oven off and open the oven just a crack (I use a wine bottle cork) and leave the Pudim in the oven for 30 minutes.  Remove from the oven and let the Pudim cool completely and refrigerate until ready to serve.

When ready to serve place a large serving platter on top of the pan and flip over

Spread the caramel glaze over the pudding! Sprinkle the toasted almond slivers over the top and sides.  If you wish to serve with the cream of eggs, pour over the top of the Pudim Malotof serve and enjoy!

Cream of eggs:

Put water, sugar and lemon peel in a pan and bring to a boil.  Let boil for 5 minutes.  Remove from heat and cool.  Use the 12 egg yolks and beat lightly.  Remove lemon peel from syrup and put the pan over low heat.  Add the eggs yolks passing them through a sieve.  Keep stirring until the mixture turns thick and creamy and becomes pale yellow.  Do not stop stirring until the desired consistency is reached.  Refrigerate until ready to serve.

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