Portuguese Poached Meringue Pudim Molokov
Indulge in the delicate, melt-in-your-mouth elegance of **Portuguese Poached Meringue Pudim Molokov**, a traditional dessert that pairs cloud-like meringue with a silky, aromatic custard. This classic Portuguese treat showcases perfectly poached meringue quenelles, gently simmered in milk and infused with the warm, comforting flavors of cinnamon and zesty lemon peel. The rich, velvety custard—made with tempered egg yolks and lightly sweetened—is a luxurious base that complements the airy texture of the meringue. Ready in under an hour, this dessert is as stunning as it is satisfying, making it an ideal choice for elegant dinners or special occasions. Garnish with a touch of cinnamon or caramel for a finishing flourish, and serve it chilled to let the flavors truly shine. Perfect for fans of light yet indulgent desserts, this recipe is a celebration of timeless Portuguese culinary tradition.
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Ingredients
- 4 large Egg whites
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 500 milliliters Whole milk
- 4 large Egg yolks
- 75 grams Granulated sugar (for custard)
- 1 strip Lemon peel
- 1 Cinnamon stick
Directions
Step 1
Step 1: Separate the egg whites from the yolks carefully, reserving the yolks for the custard. Ensure no yolk contaminates the egg whites to allow for proper whipping.
Step 2
Step 2: Using a mixer, beat the egg whites on medium speed until they form soft peaks. Gradually add the 100 grams of granulated sugar while continuing to beat until the mixture forms glossy, stiff peaks. Mix in the vanilla extract.
Step 3
Step 3: Heat the milk (500 milliliters) in a wide pot over medium heat until it reaches a gentle simmer. Do not let it boil.
Step 4
Step 4: Using two spoons, shape the beaten meringue into oval quenelles and gently lower them into the simmering milk. Poach the meringue for about 1 minute on each side, flipping them carefully with a slotted spoon to prevent breaking.
Step 5
Step 5: Remove the poached meringue pieces with a slotted spoon and set them aside on a large plate. Strain the milk and reserve it for the custard base.
Step 6
Step 6: To make the custard, return the reserved milk to a clean saucepan. Add the lemon peel and cinnamon stick, and heat gently until aromatic (do not boil). Meanwhile, whisk the egg yolks with 75 grams of sugar in a separate bowl until pale and creamy.
Step 7
Step 7: Slowly temper the egg yolk mixture by adding a ladleful of the warm milk while whisking constantly. Repeat with another ladleful, then pour the tempered yolks back into the saucepan with the remaining milk.
Step 8
Step 8: Cook the custard over low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens slightly and coats the back of the spoon. Remove the lemon peel and cinnamon stick. Do not allow the custard to boil, as it may curdle.
Step 9
Step 9: To serve, spoon the custard into individual serving bowls or lay it in a large serving dish. Gently place the poached meringues on top of the custard. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the dessert to cool.
Step 10
Step 10: Serve chilled, optionally garnished with a dusting of cinnamon or a drizzle of caramel sauce for added flavor.
Nutrition Facts
| Serving size | (903.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1296.6 |
| Total Fat 34.7g | 0% |
| Saturated Fat 16.0g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 799.9mg | 0% |
| Sodium 449.3mg | 0% |
| Total Carbohydrate 208.2g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 201.8g | |
| Protein 41.9g | 0% |
| Vitamin D 300.1IU | 0% |
| Calcium 777.6mg | 0% |
| Iron 2.3mg | 0% |
| Potassium 1097.4mg | 0% |
Source of Calories