Molotof Pudding

If you are looking for a stunning dessert for this Christmas that will leave your guests amazed without having to spend a lot of money, you have found it. The Pudim Molotof is very popular in Portugal where it is the dessert that is usually found on the menu of every portuguese restaurants. It is made with only two ingredients and a bit of oven. The cost does not exceed 2 euros, stretching it, but the result is spectacular.

It is a giant meringue with a lot of caramel whose name is not exactly known where it comes from. It would seem that it is a kind of tribute to Molotov, the former Minister of Foreign Affairs of the extinct USSR with Stalin, something that seems unlikely. It is more likely that the name of the dessert "mólotof" is a deformation of the name "Makaloff," which would correspond to a Russian stronghold that was taken by the French during the Crimean War of 1853-56.

To make this dessert, you need to have a metal mold with a hole in the center so that the heat can spread well through the center. If you do not have this type of mold, you can use a silicone one with a hole. In this latter case, the process is slightly different. These round molds with a hole are usually called "pudding molds"  but also as molds for Rum Baba, Floating Island, etc.

INGREDIENTS (4/6 people):

• 300 grams (10.6 oz) of granulated white sugar (regular)
• 6 egg whites*
• 1 lemon
• Salt
• 1 teaspoon of vanilla essence (optional)

* It is best to buy at supermarket containers with egg whites, so we avoid contaminations and everything is simpler. If you prefer to extract the whites from the eggs yourself, remember that they are L (the largest) eggs, so if they are M (medium), it will be 7 egg whites.

In a metal pudding mold, add 150 grams (5.3 oz) of sugar and two tablespoons of water. Place it on the fire (at low power) to caramelize, adding a tablespoon of lemon juice (so it will not crystallize). When it is liquid and begins to take on a yellowish color, remove it. It is not necessary for the mold to be directly on the fire; you can hold it with an oven mitt somewhat away from it.

In any case, if you are afraid it will be damaged, you can make the liquid caramel in the ugliest and least valued pan in the kitchenware. Then transfer part to the mold and part to the meringue, as I will explain later. In the case that the mold is silicone, the caramel must be made in a separate pan.

Reserve the caramel.

Next, preheat the oven to 180º C (356 F).

Now we are going to make the meringue.

Beat the egg whites with an electric mixer or with beaters, inside a large or very large bowl. To make the whites mount quickly, literally pour 3 drops of lemon juice and a pinch of salt.

The idea of "mounting" is to add air, simply.

While we are beating, gradually add the rest of the sugar, mixing well so that it dissolves without problems and without stopping beating or the air would be lost.

When the sugar has dissolved, gradually add the caramel again, without stopping beating. We will leave just enough to coat the mold.

The result should be that the whites have risen, are full of air, and have a brownish color due to the caramel. If you were to turn the bowl over, these should not fall in principle, but do not do the test because the weight of the sugar and caramel is more than considerable, and even if they did not fall at first, they would surely do so in a few seconds.

Place the mixture in the mold where you made the caramel or in the pudding mold coated with caramel on the inside if you made the caramel outside of it. Tap the mold on the counter to release air bubbles.

Now we are going to fill a flat container (it can be a Pyrex tray or similar) with hot water that you have boiled before. Inside that tray, the pudding mold must fit, and when you place it inside, the water must reach halfway, more or less.

Insert it into the oven in a water bath (that is, baking through the heat of the water).

When the top is golden, it is a sign that the Molotof pudding is ready. It usually takes about 15 minutes, but be vigilant because every oven is different. When we see the golden color, turn off the oven and open the door slightly, without removing the pudding. This will allow it to set better. With 20-25 minutes, it will be more than enough.

Remove from the oven and let it cool completely in the mold before unmolding.

It is taken at room temperature or slightly cold. You will see how your guests flip when you bring it to the table.