Posting today a classic recipe of Brazilian cuisine: Caramel Cloud Flan aka Pudim de Claras, sometimes known as Pudim Molotof. A light and airy Brazilian meringue flan coated in golden caramel. Some might say it’s a forgotten dessert—one of those treats you’ll find grandmas making and enjoying, but not something you see much among younger generations. Which is such a shame, because honestly… it’s so simple, so easy, and so good.
This time, I used 7 egg whites because I had just made my Shiny Strawberry Tart, which calls for 7 egg yolks—and I wasn’t about to let all those egg whites go to waste! But you can absolutely scale the recipe up or down. The rule is simple:
👉 For every egg white, use 2 tablespoons of sugar.
So if you’ve got leftover egg whites from another recipe, this is the perfect way to use them up. It’s light, airy, and coated in golden caramel—hence why I like to call it Caramel Cloud Flan.
And if you love this, don’t forget to try my classic Brazilian Flan aka Pudim—another grandma favorite and a staple in Brazilian kitchens.
🥚 Ingredients Overview
You only need two ingredients for the base recipe:
- Egg whites – I used 7, but the recipe is flexible.
- Sugar – 2 tablespoons per egg white.
Optional but recommended:
- A splash of vanilla extract or lemon zest (I never add any of this, but, I know some people like to add it.
🥄 Method Overview
- Make the caramel: Melt sugar until golden and pour it into your bundt pan or pudding mold. Let it set.
- Whip the egg whites: Beat until stiff peaks form. Gradually add the sugar while beating to create a glossy meringue.
- Bake in a water bath: Spoon the meringue into the caramel-lined mold, then bake gently in a bain-marie (water bath) until set.
- Cool and chill: Let it cool completely, then refrigerate for a few hours or overnight. It will deflate slightly and take on a silky, melt-in-your-mouth texture.
🍽️ How to Serve
Unmold carefully onto a serving plate and drizzle with the caramel from the pan. Serve cold, straight from the fridge. It’s light, airy, and perfect after a heavy meal.
This dessert pairs beautifully with:
- A short espresso or strong coffee
- Fresh berries (for a modern twist)
- A nostalgic family lunch where everyone’s a little too full, but someone always says “just a sliver” and ends up going back for seconds
🧊 How to Store
Keep your Caramel Cloud Flan (Pudim de Claras) covered in the fridge. It’s best enjoyed within 2–3 days, as the texture can change the longer it sits.
Do not freeze—it’s too delicate for that.
Caramel Cloud Flan (Pudim de Claras)
Equipment
- Large roasting pan
- This recipe uses a large aluminum tube style baking pan (with a hole in the middle), about 24 cm (9½ inches) in diameter.
Ingredients
For the Caramel:
- ¾ cup sugar
- ¼ cup water
For the Caramel Cloud Flan:
- 7 egg whites
- 175 g sugar or 14 tablespoons
Instructions
Make the Caramel:
- Preheat the oven to 150°C (300°F).
- In a sauce pan, stir together the sugar and water until dissolved.
- Place the pan directly over low heat on the stove. Let the syrup cook without stirring until it thickens and turns lightly golden—about 10 minutes.¾ cup sugar, ¼ cup water
- Carefully pour the caramel into your tube pan. Using a dish towel or oven mittens to protect your hands, gently tilt and rotate the pan so the caramel coats the bottom and sides evenly. Set aside to cool.
Make the Caramel Cloud Flan:
- Separate the egg whites from the yolks. (Tip: Crack each egg over a small bowl before transferring the white to your mixer—this prevents spoiling the whole batch if one egg is off.)7 egg whites, 175 g sugar
- Beat the egg whites in a stand mixer on low . Once they begin to foam, increase speed to high.
- Beat until stiff peaks form (10–15 minutes), then gradually add the sugar with the mixer still running.
- Continue beating for another 10 minutes, until a glossy, firm meringue forms.
- Bring a kettle of water to a boil for the water bath (bain-marie).
- Spoon the meringue into the caramel-lined pan a bit at a time. Smooth the surface and gently tap the pan on the counter to remove air pockets.
🔥 Bake:
- Place the mold inside a large roasting pan. Place the roasting pan inside your oven.
- Pour the boiling water into the roasting pan to come halfway up the sides of the mold.
- Bake for 1 hour, or until puffed, golden, and set. (It will rise a lot during baking, then settle as it cools.)
- Remove from the oven and let sit 5 minutes.
🍽️ Unmold and Chill:
- Run a thin knife around the edge to loosen any sticky spots.
- Place a deep-edged serving plate over the mold and quickly flip to release.
- Let cool, then refrigerate until fully chilled.
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