You want your taste buds to think they've died and gone to heaven? Make this!
Important note: Read the recipe through first to the end.
125 grams sugar
8 egg whites.
Beat whites till stiff and fold in 125 grams of sugar. Set aside.
125 grams sugar and a little water, boil until caramalized and slightly dark. Cool a little and combine gently with the egg white mixture. NOTE: Do not mix thoroughly, you want lumps of toffee to be visble.
Put mixture into a well buttered pudding mould without mixing. Place in medium oven for 15 minutes, then leave it in the oven for another five minutes.
Topping:
150 grams sugar
500mls milk
1 tablespoon flour
8 egg yolks
Combine sugar, milk and flour. Bring to the boil. Remove from heat and cool completely. Add yolks and stir over very very low heat. Cool completely!
Unmould meringue onto serving dish with a lip. Pour custard gently over the meringue.
Important note: Read the recipe through first to the end.
125 grams sugar
8 egg whites.
Beat whites till stiff and fold in 125 grams of sugar. Set aside.
125 grams sugar and a little water, boil until caramalized and slightly dark. Cool a little and combine gently with the egg white mixture. NOTE: Do not mix thoroughly, you want lumps of toffee to be visble.
Put mixture into a well buttered pudding mould without mixing. Place in medium oven for 15 minutes, then leave it in the oven for another five minutes.
Topping:
150 grams sugar
500mls milk
1 tablespoon flour
8 egg yolks
Combine sugar, milk and flour. Bring to the boil. Remove from heat and cool completely. Add yolks and stir over very very low heat. Cool completely!
Unmould meringue onto serving dish with a lip. Pour custard gently over the meringue.
1 comment:
This dessert which I've eaten many times in Lisbon is just divine. There's no other word for it and I'm so glad that I can finally make this at home and not have to fly to Lisbon to eat again.
Post a Comment