Pudim Abade de Priscos
 | |
| Alternative names | Abbot of Priscos pudding |
|---|---|
| Type | Pudding |
| Course | Dessert |
| Region or state | Portugal |
| Created by | Manuel Joaquim Machado Rebelo |
| Main ingredients | Eggs, sugar, Port wine, and presunto (fat layer) |
Abbot of Priscos pudding (Portuguese: Pudim Abade de Priscos) is a typical Portuguese dessert, a rich crème caramel pudding created by Father Manuel Joaquim Machado Rebelo, the Abbot of Priscos, in the 19th century. The pudding is unique in that it contains bacon and a very large number of egg yolks — fifteen in total. According to its creator, "The pudding is rather easy to make, but difficult to get right."[1]
In 2011, the Abbot of Priscos pudding was one of the runners-up in the Seven Wonders of Portuguese Gastronomy competition.
Method of preparation
Sugar is mixed in water with lemon zest, a cinnamon stick, and a piece of fresh bacon. The syrup is brought to a boil and then passed through a strainer into a bowl with fifteen egg yolks and a small glass of tawny or vintage Port. The resulting mixture is then cooked in a bain-marie, in a mould lined with caramel.[1][2]
References
- ^ a b Prado Coelho, Alexandra (2011-08-13). "Quando o açúcar se mistura com o toucinho: Pudim Abade de Priscos" [When sugar meets bacon: Abbot of Priscos pudding]. Público. Retrieved 18 July 2018.
- ^ Anderson, Jean (2016). Crisps, Cobblers, Custards & Creams. Houghton Mifflin Harcourt. p. 103-4. ISBN 9780544230767.
