This Molotof recipe is beyond a shadow of a doubt one of the easiest and simplest baked desserts out there. Portuguese Rice Pudding Arroz doce If.

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This is a traditional Portuguese egg pudding from the region of Alentejo.

Portuguese pudding. Unlike the rich creamy hot dessert I grew up with arroz doce is served cold. Sericaia or Portuguese egg pudding is a dish that hails from Portugals Alentejo region. In a medium sauce pan bring water to boil along with orange peel cinnamon stick butter and salt.

Soft as clouds and delicately sweet. It is a Portuguese dessert also known as Molotof Flan or Pudding Egg White Pudding Cloud Cake or Egg White Cake. Cooked the same way as Leche Flan but instead of a custard mixture you will use meringue.

Made from milk eggs and sugar as well as cinnamon for the topping this is another simple dish that makes good use of very few ingredients. It is a meringue-based dessert lined with caramel syrup baked in a water bath. In a small saucepan heat 1 cup sugar and 14 cup water over low heat stirring occasionally until sugar is melted and golden.

Arroz doce which translates as sweet rice. 3 - Beat the eggs and sugar together. Portuguese Rice Pudding Arroz Doce is a traditional Portuguese dessert recipe made with cooked rice sugar milk eggs cinnamon and lemon peel.

1 - Take a little of the sugar and caramelize it with the lemon juice. When it reaches a full boil add in the rice. It also has a lighter flavour thats more milky than creamy and sometimes infused with lemon always decorated with cinnamon.

A traditional dessert for Christmas Eve Portuguese Rice Pudding locally known as Arroz Doce gives you that perfect balance of comfort and deliciousness. Then add cold milk and pour over the caramel in the mould. It is often served with local Alentejo plums especially plums in syrup.

The ultimate in comfort food is probably Portuguese rice pudding ie. And its excellent both served hot. Pour into a 2 quart baking dish and turn to coat bottom and sides of.

2 - Line the inside of a pudding mould with the caramel. Nuns from the convents of Elvas and Vila Viçosa both claim to be the creators of the dessert but the most traditional. Reduce heat to a low simmer and cook for 20-25.

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