Preparation
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Place the egg whites in a bowl and beat with the mixer on high until firm. .
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When peaks begin to form, add the 16 tablespoons of sugar little by little, beating very well between each addition.
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Preheat the oven to 180ºC.
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In a pan, make the caramel. Add 150 g of sugar over low heat. When it starts to melt and take on color on the sides, stir with a wooden spoon to mix and melt evenly.
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When the caramel is no longer opaque, remove from the heat.
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Pour the caramel into the pudding mold, covering the central cone and spreading it around the sides using a wooden spoon.
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Place the meringue inside the mold.
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Place the mold on a tray with a little water.
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Bake in a bain-marie at 130ºC for 30 minutes. The pudding should be golden on top.
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Remove from the oven and let cool.
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Place a plate on top of the mold and turn it over, gently lift the mold so the pudding comes out little by little. Suggestion: You can sprinkle the pudding with pieces of walnuts.
