Pudim de Claras

An immaculate white cloud, firm to the spoon but melting instantly. The dark caramel provides a bitterness that balances the sweetness of the whipped whites.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 341
• Protein: 11 g
• Carbs: 55 g
• Fat: 8 g

Ingredients

• 6.7 piece Egg ( whites only )
• 166.7 g White sugar ( sprinkled )
• 66.7 ml Liquid caramel or caramel topping ( for the mold )
• 0.7 piece Citrus limon (L.) Burm. f. ( juiced (a few drops) )

Instructions

1. Coating the mold

   Pour the liquid caramel into a savarin mold (with a center hole). Rotate the mold so the caramel perfectly coats all the inner walls and the central tube.

2. Whisking the whites

   Separate whites from yolks. Place whites in the mixer bowl with a few drops of lemon juice. Whisk at medium speed until firm peaks form.

3. Adding sugar

   Add the white sugar spoon by spoon while continuing to whisk. The mixture should become glossy, dense, and very smooth. It should not slide if you turn the bowl upside down.

4. Filling the mold

   Place the whites into the caramelized mold using a spatula. Press down lightly to remove air bubbles. Smooth the top with the back of a spoon.

5. Flash baking

   Preheat the oven to 200°C. Bake the mold for 8 to 10 minutes. The pudim will rise like a soufflé. When the top starts to brown very lightly, take it out immediately.

6. Resting and unmolding

   Let cool completely at room temperature; the pudim will sink, which is normal. Run a knife blade around the edges and unmold onto a deep plate to catch all the caramel juice.

   0

Chef's tips

• Use room temperature egg whites, they whip better and are more stable.
• Never unmold the pudim while still hot, it would collapse instantly.
• The caramel must be very liquid; if it sets too much, pass the mold over a flame for a few seconds before unmolding.

Storage

Keep in the refrigerator for a maximum of 48 hours. Cover it to prevent it from absorbing fridge odors.