For the pudding
1 cup of sugar (180 g)
1/2 cup of water (120 ml)
8 egg whites
1 pinch of salt
For the caramel sauce
1/2 cup of sugar (90 g)
1/4 cup of water (60 ml)
8 beaten egg yolks
1 tablespoon of vanilla extract
For the pudding
1 cup of sugar (180 g)
1/2 cup of water (120 ml)
8 egg whites
1 pinch of salt
For the caramel sauce
1/2 cup of sugar (90 g)
1/4 cup of water (60 ml)
8 beaten egg yolks
1 tablespoon of vanilla extract
Prepare the pudding: In a pot, mix the sugar with the water
Bring to moderate heat, without stirring, until caramelized
While that's happening, in a blender, beat the egg whites until stiff with salt
Add the hot caramel sauce, pouring slowly while continuing to beat
Place the mixture into a 23 cm diameter mold greased with butter and bake in a preheated oven at 200°C for 10 minutes, or until firm
Remove from the oven, let it cool and demold
Make the caramel sauce: In a small pot, mix the sugar and water
Bring to moderate heat and don't stir, allowing it to thicken into a syrup (test by drizzling some between your fingers - they should slide off without resistance)
Remove from heat and let it cool
Add the beaten egg yolks and return to low heat
Cook, stirring constantly, until thickened and the bottom of the pot is visible
Strain through a sieve or blender to smooth out
Add the vanilla extract
Serve the pudding chilled, with the caramel sauce at room temperature
(Calories per serving: 124)
