Pecan Pudding

Preheat the oven to 350°F (medium)

Grease a ring mold with butter, 23.5 cm in diameter and 9 cm in height. Reserve

In a stand mixer, beat egg whites until stiff peaks form

Gradually add sugar while beating until smooth

Add pecans and gently fold with a spatula or wooden spoon

Transfer the mixture to the prepared mold and place it in a preheated oven with a water bath (no need to put it directly on the oven rack, simply put hot water in a round dish that fills up 2/3 of its height)

Bake until firm and with a golden-brown surface (about 40 minutes)

Remove, let cool, and unmold

Wait for it to cool down and serve at room temperature

If you prefer, refrigerate it for several hours covered with aluminum foil and serve chilled

(166 calories per slice)