Pudim de Claras

Ingredients

 * 1 cup sugar (for the caramel)
 * 5 large egg whites
 * 1 cup sugar
 * 1 teaspoon grated lime zest

Directions

 * Gradually whisk the egg whites until foamy.
 * Increase the speed and add the sugar by spoonfuls.
 * When the meringue forms stiff peaks, fold in the lime zest.
 * Use a rubber spatula to gently spoon the meringue into the mold.
 * Bake until the surface is golden brown (about 5 minutes in my oven, which is really hot).
 * Cool and refrigerate, covered, overnight.
 * Just before serving, run the tip of a knife around the inside of the mold.
 * Place a deep platter over the mold and invert: the pudim should slide out easily.
 * If not, give the mold a firm but careful shake.
 * Spoon the caramel sauce on top and serve.
 * Serves about 10.