Portuguese Egg White Pudding
Ingredients
- 6.7 pcEgg (whites only)
- 166.7 gWhite sugar (sprinkled)
- 66.7 mlLiquid caramel or caramel topping (for the mold)
- 0.7 pcCitrus limon (L.) Burm. f. (juiced (a few drops))
Method
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.
- 1
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
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep in the refrigerator for a maximum of 48 hours. Cover it to prevent it from absorbing fridge odors.
