Cuban Merengón - or how to enjoy a cheap & chic dessert!

This morning when I woke up and switched the television on all I could see in every channel, was news about the strike that is taking place in Spain.

Protesters all around the country rioting against the cuts the current government has been forced to made in order to solve the deep economic crisis we are suffering.

Prices keep on rising (electricity, gas, food, etc) what ends up on families having to cut expenses, specially on the grocery list.

This made me think: what does absolutely everyone have at home in their fridge or pantry and isn't expensive? Milk, eggs, sugar?
YES! And can a delicious (and easy) dessert be made from these 3 basic ingredients?
WELL OF COURSE!

So what is the name of this sweet and cheap dessert? MERENGÓN!

Merengón is a traditional Cuban dessert, very similar to the Portuguese Molotov. There is no difference between each other, just the name, so just like the egg and the chicken, you really don't know which came first!
The dessert is made out of egg whites beaten with sugar (in order to make a regular meringue), then caramel is added to the mixture and it is cooked in the oven in a water bath. With the remaining egg yolks a custard or creme anglaise is made to have with the cooked meringue. So nothing goes to waste!

The result is an absolutely delicious, light, airy and delectable dessert everyone will love!

Come on people, let's put a little touch of sweetness on these bitter and sad times we are living, and let's bake! Just like Frank Ocean's song, it is after all a "Sweet Life"

Find below the recipe!

Serves 8 people, you wil need:
For the meringue:
21  tablespoons of caster sugar ( 14 for the meringue and 7 to make the caramel)
6 egg whites

For the custard:
6 egg yolks
6 tablespoons of sugar
500 ml whole milk(or more depending on the consistency, if you want it less thick)

1 - Butter the pan (you can use a bundt pan, or if not a regular round one)
2 - Beat 6 egg whites with 14 tbsps of sugar. In a saucepan add the remaining sugar and cook it until you have a caramel sauce (do not add water!).
3 - Once you have the egg whites and sugar in the right consistency add the caramel and keep on beating until it us well incorporated. Bake in the oven in a water bath for 20 minutes.
4 - Put the milk in a saucepan, once it has started to boil remove from heat. Whisk egg yolks with sugar, and blend. Gradually whisk the hot milk into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill.

5 - Once the meringue is ready, unmold and serve it chilled with the custard.

Et voilâ! Enjoy!