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Abade Prisco's Portuguese Pudding

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PREP TIME
30 min
COOKING TIME
75 min
TOTAL TIME
165 min
SERVINGS
8 servings
Dessert Portuguese
Abade Prisco's Portuguese Pudding
Ingredients
  • 1 cup white sugar
  • 1/2 cup water
  • 1 tablespoon water
  • 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
1
Heat 1 cup sugar and 1/2 cup water in a small saucepan over high heat, allowing the mixture to come to a boil without stirring. Once boiling, decrease the heat to low and monitor the sugar as it reaches an amber color, taking care not to let it burn.
2
Carefully introduce 1 tablespoon of water into the mixture, stirring gently to combine, then remove from heat.
3
Transfer the caramelized sugar mixture into a lidded pudding pan, ensuring it coats the entire interior surface.
4
Combine 2 cups of water in a saucepan over high heat, bringing it to a boil. Add 2 cups of sugar, along with some bacon and cinnamon for added flavor, as well as lemon peels. Attach a candy thermometer to the side of the pan and gradually warm the syrup until it reaches 217 degrees F (103 degrees C) or forms a thin thread when dropped into cold water.
5
Preheat the oven to 475 degrees F (245 degrees C) while the syrup is being heated.
6
Separate egg yolks from their shells and pass them through a fine-mesh sieve into a bowl.
7
Reduce port wine in a small saucepan over medium heat, allowing it to simmer for 5-7 minutes until reduced by half. Remove from heat and let cool.
8
Combine the cooled port wine with the egg yolks in a bowl, stirring as little as possible to preserve the yolk's color.
9
Remove the syrup from heat once it reaches 217 degrees F (103 degrees C). Pour the syrup into a bowl through a fine-mesh sieve to remove any remaining ingredients. Allow the syrup to cool slightly.
10
Combine the yolk mixture with the cooled syrup in a bowl, passing the mixture through a fine-mesh sieve to combine. Pour the mixture into the caramel-lined pudding pan.
11
Cover the pan tightly with 2 layers of aluminum foil and the lid, then place it into a baking pan filled with an inch of water.
12
Bake the pudding in the preheated oven until it is set, approximately 1 hour. Add water to the baking pan if necessary to prevent drying out.
13
Remove the pudding from the oven and place it on a wire rack. Allow it to cool until the center is lukewarm, at least 1 hour.
14
Carefully unmold the pudding onto a serving plate. Refrigerate until ready to serve.