Preparation time: 20 min | Cooking time: 10 min | Serves: 4 - 6 people
INGREDIENTS:
- 8 egg whites
- 16 spoons of sugar
- 100 g sugar (for the caramel)
- 100 ml of milk
- 1 can of condensed milk
PREPARATION:
Preheat the oven to 200ºC.
In a non-stick pan, make the caramel. Place the sugar on low heat. When it starts to melt and take on color on the sides, stir with a wooden spoon to mix and melt evenly. When the caramel is no longer opaque, remove from the heat.
In an electric mixer, at maximum speed, beat the egg whites until stiff.
When peaks begin to form, add the 16 tablespoons of sugar little by little, beating very well between each addition.
After adding all the sugar, add the caramel and beat for another 5 minutes, until you get a firm meringue.
Grease a mold with butter and sprinkle with sugar.
Pour the mixture into the mold. Smooth the surface and knock the mold on the table to remove all the air from between the egg whites.
Bake in the oven, in a bain-marie, at 200ºC, for around 10 minutes.
For the cream: place a pan over medium heat, add the milk and condensed milk and stir continuously until it starts to come away from the bottom of the pan.
Remove from the heat and transfer the cream to a bowl. Cover with cling film and leave to cool completely, outside the fridge.
Remove the molotof from the oven, let it cool and remove it from the mold.
Place a plate on top of the mold and turn it over, gently lift the mold so that the pudding comes out little by little.
Drizzle the molotof with cream and serve.
