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Molotov Pudding
serves 6

1 tablespoon sugar for pan
8 large egg whites
1/2 teaspoon salt
2 teaspoons cornstarch
1/2 cup sugar

1 recipe Ovos Moles d'Averiro (Sweet Egg Sauce)

1/2 cup almonds, optional

Preheat oven to 400F. Butter a 9 inch tube pan, add the sugar and
turn the pan to coat all the surfaces. Invert and discard any excess
sugar. In a large bowl beat the egg whites with the salt until they
stand in peaks. Sift the cornstarch over the egg whites and beat
until it is incorporated. Add the sugar gradually and continue
beating until it is incorporated and the whites stand in soft peaks.
Pour the mixture into prepared pan and tap lightly on a work top
to get rid of any bubbles. Set in a large baking pan and pour in
1 inch hot water. Bake in preheated oven for 5 minutes, turn off
oven and let pudding set in closed oven for 15 minutes. It should
be a delicate light brown. If it seems to be browning too fast,
cover with foil. Remove from oven, lift out of water bath and loosen
both edges with a spatula dipped in hot water. Cover with a large
plate and invert pudding on to it. Cool to room temperature and
spoon some of the Ovos Moles d'Aveiro over it. Serve the rest of
the sauce separately. If desired, garnish with almonds.

Ovos Moles d'Aveiro
Sweet Egg Sauce, Aveiro-style

1/4 cup short-grain rice
2 cups water
1 cup sugar
8 large egg yolks, lightly beaten

Combine the rice and water in a saucepan and simmer, covered, until
the rice is very soft, about 30 minutes. Strain, reserve the water,
and discard the rice or keep it for another use.

Put the sugar into a saucepan with 1/2 cup of the rice water and
cook over medium heat, stirring from time to time, to make a thin
syrup. Remove the pan from the heat and cool slightly, then
gradually whisk the syrup into the egg yolks, beating vigorously.
Pour the mixture into the saucepan and cook over very low heat,
whisking or stirring constantly until the mixture is thick. Be
careful not to let it boil. When it is like a thick custard pour
it into a dish and let cool.


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5 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Not Bad, November 15, 2004 - 01:40 PM
Reviewer: Anonymous from Blobville, New Mexico USA
I tried the recipe and while it may need a few personal touch ups to suit my taste, the entire idea seems to be a wholesome food item, and anyone who enjoys a good bitter-sweet pudding or just likes eggs ought to try this.

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