Molotov Pudding

1. Preheat oven to 400 F degrees.
    
2. Butter a 9-inch tube pan, add the sugar and turn the pan to coat all the surfaces. Invert and discard any excess sugar.
    
3. In a large bowl beat the egg whites with the salt until they stand in peaks.
    
4. Sift the cornstarch over the egg whites and beat until it is incorporated. 
    
5. Add the sugar gradually and continue beating until it is incorporated and the whites stand in soft peaks.
    
6. Pour the mixture into prepared pan and tap lightly on a work top to get rid of any bubbles.
    
7. Set in a large baking pan and pour in 1 inch hot water.
    
8. Bake in preheated oven for 5 minutes, turn off oven and let pudding set in closed oven for 15 minutes. It should be a delicate light brown. If it seems to be browning too fast, cover with foil.
    
9. Remove from oven, lift out of water bath and loosen both edges with a spatula dipped in hot water.
    
10. Cover with a large plate and invert pudding on to it.
     
11. Cool to room temperature and spoon some of the Ovos Moles d'Aveiro over it (recipe below).
     
12. Serve the rest of the sauce separately.
     
13. If desired, garnish with almonds.

Ovos Moles d'Aveiro Sweet Egg Sauce

• 1/4 cup short-grain rice
   
• 2 cups water
   
• 1 cup sugar
   
• 8 large egg yolks, lightly beaten

1. Combine the rice and water in a saucepan and simmer, covered, until the rice is very soft, about 30 minutes.
    
2. Strain, reserve the water, and discard the rice or keep it for another use.
    
3. Put the sugar into a saucepan with 1/2 cup of the rice water and cook over medium heat, stirring from time to time, to make a thin syrup.
    
4. Remove the pan from the heat and cool slightly, then gradually whisk the syrup into the egg yolks, beating vigorously.
    
5. Pour the mixture into the saucepan and cook over very low heat, whisking or stirring constantly until the mixture is thick.  Be careful not to let it boil.
    
6. When it is like a thick custard pour it into a dish and let cool.