Description Edit

Pudim and moussesm

Ingredients Edit

  • 1 cup Sugar (for the caramel)
  • 5 large egg whites
  • 1 cup Sugar
  • 1 teaspoon grated lime zest

Directions Edit

  • Gradually whisk the egg whites until foamy .
  • Increase the speed and add the Sugar by spoonfuls.
  • When the meringue forms stiff peaks, fold in the lime zest.
  • Use a rubber spatula to gently spoon the meringue into the mold.
  • Bake until the surface is golden brown (about 5 minutes in my oven, which is really hot).
  • Cool and refrigerate, covered, overnight.
  • Just before serving, run the tip of a knife around the inside of the mold.
  • Place a deep platter over the mold and invert: the pudim should slide out easily.
  • If not, give the mold a firm but careful shake.
  • Spoon the caramel sauce on top and serve.
  • Serves about 10.

Other Links Edit

See also Edit

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