Abade de Priscos Pudding: Portugal's Sweet Gold that Melts in Your Mouth!
Ingredients (
Serves 6-8)
: 500g sugar
150ml water
15 egg yolks (use fresh, large eggs)
50g fresh bacon (or smoked bacon without coloring – the secret to the flavor!)
1 cinnamon stick
Zest of 1 lemon (yellow part only)
1 pinch of salt
50ml Port wine (or sweet liqueur)
Butter for greasing the pan
Instructions
: Make the caramel sauce: In a medium saucepan, melt 300g sugar with 50ml water over low heat, without stirring (just shake the pan). When it reaches a golden caramel color (about 8-10 minutes), quickly pour it into a buttered pudding pan (20cm in diameter). Swirl to coat the bottom and sides. Set aside.
Prepare the aromatic syrup:
In another saucepan, combine the remaining 200g of sugar, 100ml of water, the bacon cut into small pieces, the cinnamon stick, the lemon peel, and a pinch of salt. Bring to a boil over medium heat. Reduce the heat and simmer for 10 minutes. Turn off the heat, remove the bacon, cinnamon, and peel. Add the Port wine and let cool slightly.
Mix the egg yolks
: In a large bowl, lightly beat the 15 egg yolks with a fork (just until smooth, without incorporating air). Gradually pour the warm (strained) syrup over the yolks, stirring constantly.
Bake in a bain-marie:
Pour the mixture into the caramelized pan. Cover with aluminum foil. Place the pan in a larger baking dish filled with hot water (halfway up the pan). Bake in a preheated oven at 180°C for 50-60 minutes (do the toothpick test: it should come out clean).
Cool and unmold:
Let cool completely (ideally: 6-8 hours in the refrigerator). To unmold, run a knife around the sides, place a plate on top, and invert. The caramel will run like a golden river!
Insider tip:
Serve chilled, thinly sliced. The bacon adds a subtle smoky touch that takes this pudding to another level – pure Portuguese tradition!
Total time: 1 hour and 30 minutes (preparation) + resting time.
Comments
Post a Comment