Molotoffpudding Recipes

Steps:

• Blend milk, beans, brown sugar, egg, coffee, cocoa powder, cornstarch, chili powder, and garam masala together in a blender until smooth.n
• Pour bean mixture into a saucepan over medium heat; cook, stirring constantly, until mixture thickens, 10 to 15 minutes. Remove from heat and stir in butter and vanilla extract until shiny and smooth. Pour into dessert bowls.n

Steps:

• Place milk and chocolate in a 12-ounce microwave-safe mug or a 2-cup glass measuring cup.
• Microwave on High until hot but not boiling, 60 to 90 seconds. Stir to melt chocolate.
• Stir cornstarch, sugar, and salt together in a small bowl; blend into the milk mixture.
• Microwave on High for 30 seconds, stir, and continue to heat until mixture thickens and just begins to boil, about 15 seconds more.

Steps:

• Whip the egg whites until they are very stiff and firm.
• Add the cornstarch very slowly, always continuing to whip.
• Put the sugar in a pan and heat until it becomes golden.
• Add it, while hot, to the whipped whites, to give them colour.
• Heat the oven-- no temperature is given in the book but judging from other Molotoff recipes I've seen I would set it at a low heat.
• Meanwhile, prepare a pan with boiling water that is big enough to fit your cake tin in, to cook the pudding in a warm water bath.
• With butter, grease a tube or bundt pan.
• Put in the whipped whites, smooth the surface and place in the oven, in the bain-marie pan, to cook for 7 minutes.
• Watch that it doesn't become too brown.
• Turn off the oven and leave the pudding inside.
• Allow to cool for 15 minutes with the oven door open or shut, depending on the colour of the pudding, which should never be darker than light brown.
• Meanwhile, make the egg-sweet, boiling the sugar with the water until it forms a thick syrup.
• Remove from the heat and when cool add the egg yolks, beaten with the cornstarch and a few drops of lemon juice.
• Let it boil up again and if too thick add a little more water.
• Very carefully, remove the pudding from the tin.
• Place in a deep dish, cover with the egg sauce and decorate with the roasted almonds.

Steps:

• Before beginning the meringue: Bring the 5-6 cups of water to a rolling boil.
• Using the 2 cups of caramel sauce, grease a tube pan.
• To prepare the meringue: Beat the 12 egg whites on high until they start forming peaks.
• Add the 12 tablespoons sugar and 4 tablespoons of caramel sauce to the egg whites and continue beating the mixture until they form very firm peaks.
• (You will know that it is good enough when you turn your bowl upside down and the mixture is stiff enough not to move!) In an aluminum foil roaster (or any roaster you may have at home) place the boiling water, covering the entire bottom.
• Place the meringue into the caramel-greased tube pan.
• Make sure that no air pockets form when placing the meringue in the pan. Make sure it is well packed.
• Place the tube pan inside the roaster over the boiling water and place it in your oven.
• Bake 20-30 minutes at a low setting, or until the top turns slightly brown.
• Special Notes: Previously warming the oven may cause the meringue to brown quicker than it's cooking time.
• Before removing the meringue from the pan, pass a knife along the sides so it may unstick. Because you are using caramel sauce for the meringue, most of the times it is very stuck to the pan. Unfortunately, this is one of the trickiest parts of the recipe. You may use a little butter to grease the pan before greasing with the caramel sauce, but it doesn't turn out as good as using only the caramel sauce.
• Enjoy!