Serves 8–10
We call this light dessert merengón, which means “large meringue.” This baked meringue studded with chopped prunes, and covered with caramel—just like f lan—is always served with custard on the side.
1 cup sugar
¼ cup water
6 eggs, whites and yolks separated
14 tablespoons sugar, divided
1 cup prunes, chopped
1 12-ounce can unsweetened evaporated milk
1 teaspoon vanilla essence
8–10 whole prunes for garnishing
1. Preheat the oven to 350ºF.
2. To make the caramel: Put 1 cup sugar and ¼ cup water in a heavy saucepan, bring to a boil, stirring until all the sugar has dissolved. Continue cooking undisturbed until golden. Pour into an 11-inch tube, moving it so it covers the whole inner surface of the pan. Be careful because it will be very hot. Reserve.
3. In the bowl of a mixer, beat the egg whites at high speed until soft peaks form. Add 10 tablespoons sugar, beating continuously. Turn off the mixer.
4. Using a spatula, fold the chopped prunes into the meringue. Pour into the prepared baking pan, and put this pan in a larger pan with about 1 inch of boiling water. Bake in this water bath for 50 minutes.
5. Take out of the oven, let cool, and then refrigerate without unmolding. You can bake it one day in advance and keep it in the fridge.
6. While the bavarois is in the oven, prepare the custard by beating the egg yolks and remaining 4 tablespoons sugar with a wire whisk. Do this vigorously until it becomes light and pale (about 3 minutes).
7. Add the evaporated milk, transfer to a pan, and cook over very low heat, stirring constantly with a spatula or wooden spoon, until lightly thickened. Take off the heat and cool. Strain and transfer to a jar or bowl, and keep refrigerated.
8. To serve, unmold the bavarois, by running a knife along the edge of the pan, putting a plate on top, and turning it upside down.
9. Serve it with a little of the residual caramel sauce in the pan, and with custard. Garnish with a prune.
Instead of prunes, you can use any dried fruit to make this dessert. Dried pears, figs, apricots, or raisins, are a few good choices.