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The Best Recipes: Abade Prisco's Pudding Tasty Recipes

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Abade Prisco's Pudding

"A velvety and sinful pudding, full of pleasure! Don't let yourself be discouraged from using bacon on this pudding -- the abbot knew what he was doing! You barely notice the pork; however, you get that incomparable taste of the yolks, wrapped with notes of Porto wine. It is velvety and melts in your mouth, vanishing. It's divine! This is a typical pudding from Braga, Portugal, and it was one of the finalists at the 7 Wonders of Portuguese Gastronomy."

Ingredients :

  • Caramel:
  • 1 cup white sugar
  • 1/2 cup water
  • 1 tablespoon water
  • Pudding:
  • 2 cups water
  • 2 cups white sugar
  • 4 slices smoked bacon, finely chopped
  • 2 cinnamon sticks
  • peels from 2 lemons, white pith removed
  • 15 egg yolks
  • 1/2 cup port wine

Instructions :

Prep : 30M Cook : 8M Ready in : 2H45M
  • Heat 1 cup sugar and 1/2 cup water in a small saucepan over high heat without stirring. Reduce heat to low when sugar reaches an amber color, being careful to avoid burning. Carefully add 1 tablespoon water, stir, and remove from heat. Pour caramel into a lidded pudding pan, making sure to coat the entire inside of the pan.
  • Bring 2 cups water to a boil in a saucepan over high heat. Add 2 cups sugar, bacon, cinnamon, and lemon peels. Clip a candy thermometer to the side of the pan. Slowly heat syrup to 217 degrees F (103 degrees C) or until a small amount of syrup dropped in cold water forms a thin thread.
  • Preheat the oven to 475 degrees F (245 degrees C) while syrup is cooking.
  • Pass egg yolks through a sieve into a bowl.
  • Heat port wine in a small saucepan over medium heat until it reduces by half, 5 to 7 minutes. Remove from heat and allow to cool.
  • Pour the cooled port wine into the yolks, stirring as little as possible to avoid losing the color of the yolks.
  • Remove syrup from heat when it reaches 217 degrees F (103 degrees C). Pour into a bowl through a sieve to remove other ingredients. Allow syrup to cool slightly.
  • Pour yolk mixture into the bowl with the syrup. Pass the mixture through the sieve into a bowl. Pour mixture into the caramel-lined pudding pan. Cover the pan tightly with 2 layers of aluminum foil and the lid. Set the pan into a baking pan filled with an inch of water.
  • Bake pudding in the preheated oven until set, about 1 hour. Add water to the baking pan if necessary. Remove from the oven and place pan on a wire rack. Let pudding cool until center is lukewarm, at least 1 hour. Carefully unmold onto a serving plate. Refrigerate until ready to serve.

Notes :

  • I used tawny port.
  • Yolks should be fresh and unpasteurized, to avoid compromising the texture, color, and flavor of the pudding.
  • The bacon should be larded and well salted.

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