📝 About This Recipe
Pudim Molotov is a legendary Portuguese dessert that defies gravity, offering a texture as light as a summer cloud and a flavor profile defined by delicate sweetness and rich caramel. Originating as a clever way to use leftover egg whites, this showstopping meringue flan is a staple at family gatherings across Portugal. Its golden, shimmering exterior and snowy white interior make it a sophisticated finale to any Mediterranean feast.
🥗 Ingredients
The Meringue Base
- 12 large Egg whites (strictly at room temperature and free of any yolk)
- 12 tablespoons Superfine sugar (one tablespoon per egg white)
- 1/2 teaspoon Cream of tartar (helps stabilize the protein structure)
- 1 pinch Salt (to balance the sweetness)
- 1 teaspoon Lemon juice (adds a subtle brightness)
The Caramel Coating
- 1 cup Granulated sugar (for the homemade caramel)
- 1/4 cup Water (to dissolve the sugar)
- 2 tablespoons Boiling water (to thin the caramel at the end)
- 1 teaspoon Unsalted butter (to grease the mold)
The Custard Sauce (Doce de Ovos)
- 6 Egg yolks (strained through a fine mesh sieve)
- 150 grams Sugar
- 75 ml Water
- 1 piece Cinnamon stick (optional for infusion)
- 1 strip Lemon peel (yellow part only)
Garnish
- 1/4 cup Toasted almond slivers (for crunch)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Generously grease a large bundt pan or a traditional tube mold with butter.
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2
Prepare the caramel by heating 1 cup of sugar and 1/4 cup water in a heavy-bottomed saucepan over medium heat. Do not stir; swirl the pan gently until it turns a deep amber color.
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3
Carefully add 2 tablespoons of boiling water to the caramel (it will splatter), swirl to combine, and immediately pour it into the greased mold, coating the bottom and sides evenly.
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4
In a large, spotlessly clean bowl, whisk the egg whites with a pinch of salt and cream of tartar using an electric mixer on medium speed until soft peaks form.
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5
Increase the mixer speed and add the superfine sugar one tablespoon at a time, whisking constantly until the meringue is stiff, glossy, and stands up in firm peaks.
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6
Gently fold in the lemon juice. Then, begin transferring the meringue into the caramel-lined mold one spoonful at a time, pressing down gently to remove air pockets.
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7
Smooth the top with a spatula. Place the mold inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the mold (Bain-Marie).
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8
Bake for exactly 1 minute per egg white used (12 minutes for this recipe). The Molotov will rise significantly above the rim of the pan.
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9
Turn off the oven and crack the door open slightly using a wooden spoon. Leave the flan inside for 15-20 minutes to cool gradually; this prevents it from collapsing suddenly.
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10
While cooling, make the 'Doce de Ovos' by boiling water, sugar, lemon peel, and cinnamon until it reaches a thin syrup consistency (103°C/217°F). Remove from heat and let cool slightly.
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11
Whisk the egg yolks in a bowl, then slowly temper them by drizzling in a bit of the warm syrup. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until thickened.
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12
Once the flan has cooled to room temperature, run a thin knife around the edges and invert it onto a large rimmed serving platter to catch the caramel juices.
💡 Chef's Tips
The golden rule: Use 1 minute of baking time per egg white used to ensure it doesn't become rubbery. Never open the oven door during the baking process or the flan will deflate instantly. Ensure your whisk and bowl are completely grease-free; even a drop of fat will prevent the whites from peaking. If the flan collapses slightly after cooling, don't worry—it is natural for it to settle, and the custard sauce will hide any imperfections. For the best results, use a metal tube pan as it conducts heat more evenly than silicone or ceramic.
🍽️ Serving Suggestions
Drizzle the golden 'Doce de Ovos' custard sauce generously over the top just before serving. Sprinkle with toasted almond slivers to provide a textural contrast to the soft meringue. Serve with a chilled glass of 10-year-old Tawny Port or a sweet Madeira wine. A side of fresh raspberries or passion fruit pulp can add a tart acidity that cuts through the sugar. Best enjoyed on the day it is made to maintain its airy, voluminous structure.