Difference between revisions of "Pudim de Claras"
RealRecipes (talk | contribs) m (Text replace - "Category:Desserts Recipes" to "Category:Dessert Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 cup [[Granulated sugar|Sugar]] | * 1 cup [[Granulated sugar|Sugar]] | ||
* 1 teaspoon grated [[lime]] zest | * 1 teaspoon grated [[lime]] zest | ||
| − | == | + | == Procedures == |
* Gradually whisk the [[egg]] whites until foamy . | * Gradually whisk the [[egg]] whites until foamy . | ||
* Increase the speed and add the [[Granulated sugar|Sugar]] by spoonfuls. | * Increase the speed and add the [[Granulated sugar|Sugar]] by spoonfuls. | ||
Latest revision as of 20:03, 13 July 2012
Description
Ingredients
Procedures
- 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.
