Serves: 8
Total Calories: 118
Beat 8 egg whites until stuff. Little by little beat in sugar. Caramelize the tablespoon sugar as described in Pudim de caramelo (Caramel Pudding, Desserts chapter).
Place in a bundt pan and place in another pan of water to cook.
Cook for 60–70 minutes until browned, but watch the time very carefully.
If the pudding cooks too long it will fall. The pudding will rise quite high, but as it cools, it will settle. When the pudding is done, turn off the oven and let it cool a little in the oven before removing.
When cool, place in the refrigerator at least several hours, even over night.
Turn out in a round (3 inches deep) dish.
All of the caramelized sugar will not come out, so you will need to melt down the caramelized sugar on top of the stove. Once it loosens from the pan, you may want to transfer to a heavier pan with a little water. When dissolved, pour over the top of the pudding.
NOTE: Fill the center with whole fresh strawberries, or you could substitute frozen berries. You may want to serve with Rich Egg Sauce (see Desserts chapter) in a separate dish, or whipped cream. It is beautiful dessert.
This Merengue Pudding recipe is from the A Taste of Brazil Cookbook. Download this Cookbook today.
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