Discover this super light yet rich Spanish dessert
Makes 2 loaf pans
Caramel: 1 1/2 cups Sugar
1/3 cup Water
Butter, for greasing
12 Egg whites, from large eggs
1 1/2 tsps Cream of tartar
1 1/2 cups Sugar
2 tsps Vanilla extract
1 (370ml) can Evaporated milk
6 Egg yolks, from large eggs
1/2 cup Sugar
1/4 cup Cointreau
- Combine the sugar and water in a saucepan over medium heat until sugar is dissolved.
- Increase the heat to medium high and bring to a boil. Gently stir or swirl pan occasionally and cook until the sugar begins to turn into a light amber color. Remove from the fire and wait until the color changes to dark amber. Set aside to cool.
- Butter the bottom and sides of the loaf pans (8½ x 4½ x 2½ inches in size or 5 cups in volume). Pour the caramel into the loaf pans. Make sure to evenly coat the bottom of the pan. Set aside.
- Preheat the oven to 355°F.
- Using an electric mixer, whisk the egg whites on medium speed until it foams. Increase the speed to medium high and add the cream of tartar. Whisk until soft peaks form.
- Add a tablespoon of sugar at a time and continue to whisk until it is thick and glossy. Fold in the vanilla extract.
- Fill the loaf pans with the meringue. Tap gently to remove air pockets and evenly smoothen it using a spatula.
- Set the loaf pans in a roasting pan and fill the roasting pan with hot water, until it reaches halfway up the loaf pans.
- Bake for 40 minutes. Halfway through the cooking time, check the meringue. If the top is getting too dark, change oven settings to remove heat source from the top.
- When done, remove the loaf pan from the oven and transfer on to a wire rack to completely cool. Set aside.
- Combine the evaporated milk, egg yolks, and sugar in a heatproof bowl and whisk until they are well-incorporated. Set bowl over a pot with simmering water.
- Stir continuously until the mixture reaches 180°F or if it’s thick enough to coat the back of the spoon. Switch off fire and mix in Cointreau and continue to stir for 2 minutes in a bain marie to allow the alcohol to evaporate. Transfer bowl to an ice bath.
- To serve: In a quick but careful manner, flip over the loaf pan on a plate or platter that’s wide enough to catch the caramel on top of the pan. Layer with thinly sliced fruits like mangoes. Serve with custard sauce on the side.