Abade Prisco’s Pudding
Abade Prisco’s Pudding is a traditional Portuguese dessert from Braga.It features a rich mixture of egg yolks, sugar, and aromatic syrup.Port wine gives the pudding its distinctive flavour and fragrance.Pork fat creates its characteristic silky and luxurious texture.A caramel-coated mould gives it a beautiful glossy appearance.Serve chilled in thin slices for an authentic Portuguese dessert experience.
Ingredients
For the pudding
- 250 g granulated sugar
- 125 ml water
- 25 g fatty cured ham or pork fat (mostly the white fatty portion)
- 15 large egg yolks
- 1 cinnamon stick
- 25 ml Port wine
- 1 strip of lemon peel
For the caramel
- 250 g granulated sugar
- 150 ml water
- 1 teaspoon lemon juice
Instructions
- Add 250 g sugar to a saucepan and heat until it melts and develops a deep amber colour. Carefully add the hot water and lemon juice. Stir until smooth. Pour the caramel into a pudding mould, rotating it to coat the bottom and sides. Set aside.
- Pour 125 ml water into a saucepan. Add 250 g sugar, the fatty ham or pork fat, lemon peel, and cinnamon stick.
- Bring the mixture to a boil over medium heat. Allow it to simmer for approximately 4 minutes, or until it develops a slightly thick, syrup-like consistency. Remove from the heat.
- Remove the cinnamon stick and lemon peel. Strain the syrup through a fine-mesh sieve to remove the pork fat and any remaining solids. Allow it to cool slightly.
- Place the 15 egg yolks in a large mixing bowl. Add the Port wine and gently mix until combined. Avoid whisking vigorously because too much air can affect the pudding's texture.
- Slowly pour the warm sugar syrup into the egg yolk mixture while stirring continuously. This prevents the yolks from cooking too quickly. Strain the finished mixture once more for an exceptionally smooth texture.
- Pour the mixture into the prepared caramel-coated mould. Cover it tightly with aluminium foil. Place the mould inside a larger baking tray filled with hot water.Bake in a preheated oven at 180°C (350°F) for approximately 50–60 minutes, or until the edges are set and the centre has a slight wobble.
- Remove the mould carefully from the water bath. Allow the pudding to cool completely, then refrigerate for at least 6 hours, preferably overnight.Run a thin knife around the edges and carefully invert the pudding onto a serving plate. Allow the caramel sauce to flow over the pudding before slicing.
Notes
- Egg yolks: Use fresh, large egg yolks for the richest flavour and traditional texture.
- Port wine: Good-quality Port wine gives the pudding its characteristic aroma.
- Pork fat: Use a small quantity of fatty ham or pork fat for authentic flavour and texture.
- Caramel: Avoid burning the caramel because excessive bitterness can affect the dessert.
- Straining: Always strain the syrup and egg mixture to achieve a smooth finish.
- Water bath: Use hot water in the baking tray to cook the pudding gently and evenly.
- Cooling: Allow the pudding to cool completely before attempting to remove it from the mould.
- Storage: Keep leftovers covered in the refrigerator and enjoy within 3 days.