Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup sugar (for the caramel)
- 5 large egg whites
- 1 cup sugar
- 1 teaspoon grated lime zest
- =
Directions
Gradually whisk the egg whites until foamy .
Increase the speed and add the sugar by spoonfuls.
When the meringue forms stiff peaks, fold in the lime zest.
Use a rubber spatula to gently spoon the meringue into the mold.
Bake until the surface is golden brown (about 5 minutes in my oven, which is really hot).
Cool and refrigerate, covered, overnight.
Just before serving, run the tip of a knife around the inside of the mold.
Place a deep platter over the mold and invert: the pudim should slide out easily.
If not, give the mold a firm but careful shake.
Spoon the caramel sauce on top and serve.
Serves about 10.