Ingredients for Portuguese Poached Meringue Pudim Molokov
- 1 cup dried apricots
- 1 cup water
- Splenda Granular
- 1/4 teaspoon ground cinnamon
- 1 teaspoon lemon juice (for apricot sauce)
- 1 cup sugar (for pudding), 1/2 cup sugar (for apricot sauce)
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 6 large egg yolks
- 2 cups milk
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Portuguese Poached Meringue Pudim Molokov? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Portuguese Poached Meringue Pudim Molokov
- Preheat oven to 325°F (160°C). Grease and flour a bundt pan.
- In a large bowl, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the egg yolks, ensuring they are fully incorporated and creating a smooth mixture.
- Whisk in the milk, lemon juice, and vanilla extract.
- In a separate clean bowl, beat the egg whites with a mixer until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form.
- Gently fold one-third of the meringue into the yolk mixture to lighten it. Then, gently fold in the remaining meringue until just combined. Do not overmix.
- Pour the batter into the prepared bundt pan.
- Place the bundt pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the bundt pan (bain-marie).
- Bake for 120-150 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
- Let the pudding cool completely in the water bath before inverting it onto a serving platter.
- Serve with apricot sauce or homemade cranberry sauce.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
60g
Fat
0g
Carbs
5g
