Molotoff Unique Portuguese Meringue Pudding Recipes

MOLOTOFF (UNIQUE PORTUGUESE MERINGUE PUDDING)

Steps:

• Before beginning the meringue: Bring the 5-6 cups of water to a rolling boil.
• Using the 2 cups of caramel sauce, grease a tube pan.
• To prepare the meringue: Beat the 12 egg whites on high until they start forming peaks.
• Add the 12 tablespoons sugar and 4 tablespoons of caramel sauce to the egg whites and continue beating the mixture until they form very firm peaks.
• (You will know that it is good enough when you turn your bowl upside down and the mixture is stiff enough not to move!) In an aluminum foil roaster (or any roaster you may have at home) place the boiling water, covering the entire bottom.
• Place the meringue into the caramel-greased tube pan.
• Make sure that no air pockets form when placing the meringue in the pan. Make sure it is well packed.
• Place the tube pan inside the roaster over the boiling water and place it in your oven.
• Bake 20-30 minutes at a low setting, or until the top turns slightly brown.
• Special Notes: Previously warming the oven may cause the meringue to brown quicker than it's cooking time.
• Before removing the meringue from the pan, pass a knife along the sides so it may unstick. Because you are using caramel sauce for the meringue, most of the times it is very stuck to the pan. Unfortunately, this is one of the trickiest parts of the recipe. You may use a little butter to grease the pan before greasing with the caramel sauce, but it doesn't turn out as good as using only the caramel sauce.
• Enjoy!

QUEEN OF PUDDINGS - BAKED RASPBERRY AND MERINGUE PUDDING

Steps:

• Preheat the oven to 160C/310F/Gas 2.
• For the pudding base, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
• Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
• Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
• Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins, or one large oven-proof baking dish and place them into the bain-marie.
• Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the pudding or puddings are almost set, but still slightly wobbly in the centre.
• Remove from the oven and allow to cool.
• Increase the oven temperature to 190C/375F/Gas 5.
• For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.
• Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
• Sprinkle with the icing sugar and bake for 10 to 15 minutes, or until the top is crisp and lightly browned.
• To serve, remove from the oven and serve immediately.