Molotoff Unique Portuguese Meringue Pudding Recipes

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MOLOTOFF (UNIQUE PORTUGUESE MERINGUE PUDDING)



Molotoff (Unique Portuguese Meringue Pudding) image

This is one of the most delicious puddings I have ever ate in my whole life, and what I love most about it is that it's extremely easy! It does not require special techniques :o) The only thing tricky about it is removing it from it's pan without breaking it... But after a while, you'll end up developing your own little tricks. I hope that anyone that tries this recipe enjoys it as much as I do!

Provided by Zininha

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 5

5 -6 cups water
12 egg whites (room temperature)
12 tablespoons sugar (1 for each egg you are using)
4 tablespoons caramel sauce
2 cups caramel sauce

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!

Nutrition Facts : Calories 447.3, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 550.4, Carbohydrate 108.2, Fiber 1.1, Sugar 25.6, Protein 9.1

FOOLPROOF MERINGUE



Foolproof Meringue image

Until I received this recipe, I never could master the art of meringue. Now I can whip it up perfect every time.

Provided by BELLWITCH1031

Categories     Desserts     Frostings and Icings

Time 20m

Yield 8

Number Of Ingredients 4

3 egg whites
½ teaspoon vanilla extract
½ teaspoon lemon extract
¼ cup white sugar

Steps:

  • In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
  • To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 31.7 calories, Carbohydrate 6.4 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 6.4 g

LEMON MERINGUE DESSERTS



Lemon Meringue Desserts image

These pretty individual dessert cups are cute as can be-and yummy too. A sweet and fluffy golden meringue tops the pudding that's rich with lemony flavor. -Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2/3 cup plus 2 tablespoons sugar, divided
2 tablespoons cornstarch
1 cup cold water
1 large egg, lightly beaten
1/2 cup lemon juice
1 tablespoon butter
1 teaspoon grated lemon zest
2 large egg whites, room temperature
1/8 teaspoon cream of tartar

Steps:

  • In a small saucepan, combine 2/3 cup sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. butter and zest. Pour into four 6-oz. custard cups; set aside. , In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread meringue over lemon mixture, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown.

Nutrition Facts : Calories 227 calories, Fat 4g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 73mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

PORTUGUESE EGG PUDDING



Portuguese Egg Pudding image

This pudding is tasty and similar to a custard.

Provided by J. Pacheco

Categories     World Cuisine Recipes     European     Portuguese

Time 1h10m

Yield 8

Number Of Ingredients 9

½ teaspoon butter
12 egg yolks
1 egg white
1 cup white sugar
¼ cup hot water
1.3 cups white sugar
½ cup hot water
1 cinnamon stick
1 lemon peel

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat butter, egg yolks and egg white until smooth. Set aside.
  • In a small saucepan, heat 1 cup sugar and 1/4 cup water over low heat, stirring occasionally, until sugar is melted and golden. Pour into a 2 quart baking dish and turn to coat bottom and sides of dish with the caramel.
  • In another small saucepan, combine 1 1/3 cups sugar, 1/2 cup water, cinnamon stick and lemon peel. Bring to a boil and let boil for 2 minutes. Remove from heat, remove cinnamon stick and lemon peel. Beat syrup, a little at a time, into egg mixture. Pour into caramel-coated dish.
  • Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in preheated oven one hour, until set. Cover the dish part way through cooking if pudding begins to brown. Let cool completely. Invert on a serving dish.

Nutrition Facts : Calories 307 calories, Carbohydrate 58.9 g, Cholesterol 307.9 mg, Fat 6.9 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 20.8 mg, Sugar 57.7 g

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