Marco Costa’s Yum Molotof Pudding Recipe
Light, airy, and decadently sweet, Marco Costa’s yum molotof pudding recipe melts in your mouth with the addition of amazing creamy caramel.
Dessert Recipes
2 reviews
4.4k views
Ingredients
10 egg whites8 tablespoons sugarCaramel to taste
Directions
- Start by beating the egg whites until stiff peaks form, then gradually add the sugar, one tablespoon at a time, while continuing to beat.
- Add caramel to taste (for a lighter color, add a small amount; for a darker tone, add more).
- Pour the whipped egg whites with sugar and caramel into a bundt pan greased with caramel.
- Now comes the most important step: oven temperature and baking.
- Preheat the oven to 180°C / 350°F.
- Bake the Molotof for about 10 minutes.
- After that, leave it in the oven to rest for 30 minutes without opening the door.
- Do not open the oven during the full 40-minute period (10 minutes with the oven on + 30 minutes with it off), as the temperature change can cause the Molotof to collapse.
- Afterward, you can top it with caramel, egg yolk custard, and toasted almonds as desired.
Adapted from a Recipe by: Receitas com Segredo
Nutritional Facts (Per Serving)
Calories
99 kcal
Fat
0.9 g
Carbs
23 g
Protein
0.5 g
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Comments (2)
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#1
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#3
No you don’t, you just place the pan only in the preheated oven, bake for 10 minutes at the temperature stated in the directions, after 10 minutes, turn off the oven and let it sit in the oven for another 30 minutes. Do not open the oven door for those 40 minutes, or the molotof pudding will collapse.