Pudim de claras (Molotov Pudding)

Pudim de claras (Molotov Pudding)


The “egg white pudding”, also known as “Molotov” Pudding, is a great dessert of Portuguese origin, very soft and light. There is some confusion regarding the origin of the recipe, but probably it was a good way to use up leftover egg whites from other recipes that called only for egg yolk, such as “ovos moles”, “fios de ovos”, “baba-de-moça”, “pastéis”, “toucinho do céu” (Portuguese Conventual Pastry). It seems that it was already known and appreciated in the middle of the 19th century and that it has been called “Malakoff” to pay tribute to the victory in the homonym battle in 1855 against Russia of Tsar Nicholas I. Then, during the Second World War, probably due to the similarity of the names, it became known as “Molotov” Pudding, pseudonym of a prominent Russian politician.


For the pudding:
• 8 egg whites (approximately 250 g)
• 8 tablespoons sugar (approximately 125 g)
• a pinch of salt
• lime or lemon zest (optional)
• ring mould (1,5 litres)
• burro sciolto per ungere lo stampo
For the caramelized sugar:
• 150 g di zucchero
• 100 ml boiling water, approximately

Preparation method

For the pudding:

  1. Beat egg whites with a pinch of salt using an electric mixer until stiff peaks form.
  2. Add a tablespoon of sugar and beat until well mixed. Continue beating and add the remaining sugar a tablespoon at a time and the lime zest, if you like. Meringue should have a very stiff consistency.
  3. Grease the mould with butter, pour the meringue into the mould and level off the top.
  4. Bake the pudding in a bain marie (water bath) in a preheated oven at 200° C for about 20 minutes, until golden brown.
  5. Gently unmould the pudding on a plate.
  6. Serve this pudding with the caramelized sugar. Store in the fridge.

For the caramelized sugar:

  1. Melt the sugar over low heat in a heavy-bottomed saucepan. Try not to stir the sugar – just tilt the pan carefully to move it around. If needed, using a wooden spoon, give it a gentle stir and continue to cook.
  2. When melted sugar turns golden in colour add the boiling water. Be careful as the caramel will sputter and steam up. Continue cooking and stirring until all the sugar is dissolved.

Other toppings:

  • egg yolks sauce
  • “baba-de-moça” (egg yolks sauce with coconut milk)
  • custard
  • fruit sauces
  • chocolate sauce
  • toasted almond slivers

Posted on: 20 February 2015