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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pudim de Claras---Meringue Pudding Recipe

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This recipe for Pudim de Claras---Meringue Pudding is from Recipes from my Ancestors---Lara's Personal Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 egg whites
4 heaping tablespoons sugar
sugar and water to make caramel to line the mold
Directions:
Directions:
1. Preheat the oven to 250º F
2. Make a caramel syrup with about 2 cups sugar and 3/4 cup water
3. Beat the egg whites until stiff
4. Add the sugar and beat to a meringue
5. Line a cake mold with a whole in the middle with the syrup
6. Pour in the meringue
7. Place in the oven in a water bath for about 4 hours
8. Unmold when cool
9. Serve with vanilla creme (see recipe)
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes, plus cooking time
Personal Notes:
Personal Notes:
This recipe is from my maternal grandparents' cookbook. It is very easy to make and very good. As Brazilian desserts, following their Portuguese origins, are very rich in egg yolks, she would always have excess egg whites. With the whites, she would make either different types of mousse, souffles, or this pudding.

 

 

 

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