But wishing to be a nice daughter-in-law to my Mother-in-law, I made two typical portuguese deserts: Papo d'Anjo (translated as angel's double chin) and Molotov (an egg's whites pudding).
10 egg yolks
2 cups of water
2 cups of sugar
1 teaspoon vanilla extract
butter
Yields around 24 (will depend of the size of the forms/tins used)
Turn the oven to 350F (180C). Butter small forms, if you don't have them, use small cupcakes forms or mini-muffin tins.
Whip the egg yolks at room temperature during 15 minutes in a small hand mixer or 5 minutes using a kitchenAid mixer. You will want to have the yolks doubled 4-5 times, obtaining a creamy mixture.
Fill the forms up to the top. Set tins/forms in a bain-marie (about one inch of hot water in a shallow pan) Bake for 20 minutes. Let them cool down (is a very quick process). With a toothpick make 3-4 wholes on them. Put the Papo d'Anjo in a serving bowl and pour the sugar syrup over. refrigerate at least 12 hours.
Molotov:
10 egg whites
10 tablespoons sugar
Liquid caramel
Salt
Turn oven to 400F (200C).
Whip the egg's whites with a pinch of salt until they triple of size. Add the sugar one tablespoon a time. The whites will be done when you can have a clear cut done with a knife.
You can add at this point some liquid caramel, or not. Pour the caramel over a bundt-style pan. Add the beaten egg whites, and pressed them down. Set pan in a bain-Marie for about 15 minutes. Turn oven off , and let the pan inside for another 30 minutes. During this time do not open oven door.
Turn Molotov over a serving tray. If you are having issues,, release the top with a knife.
Bom apetite!
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