Home Cook Together. Celebrate Life.

PortugueseAuthentic Cuisine

Pudim Abade de Priscos

Serves 4 to 6 Dessert vegetarian, Desserts

Pudim Abade de Priscos

Pudim Abade de Priscos originates from Braga, a city renowned for its rich culinary traditions in northern Portugal. This dessert is a staple at family gatherings, often gracing the table for Sunday lunches or festive occasions. The recipe is passed down through generations, characterized by its no-nonsense approach—using olive oil generously and seasoning by intuition rather than measure.

This pudding is a symphony of sweet and savory, with the unexpected depth of cured pork fat mingling with the warmth of port wine. Its silky texture envelops the palate, while hints of cinnamon and lemon provide a fragrant finish. Serve it chilled, allowing its complex flavors to unfold with each indulgent bite.

Ingredients

  • 500 gsugar
  • 250 mlwater
  • 15egg yolks
  • 50 gcured pork fat — finely diced
  • 100 mlport wine
  • 1cinnamon stick
  • 1strip of lemon peel
  • 100 gsugar — for the caramel

Method

  1. Begin by preparing the caramel. In a saucepan over medium heat, combine 500 g of sugar and 250 ml of water. Stir until the sugar dissolves completely. Allow the mixture to come to a boil without stirring, watching for it to turn a deep amber color. Once the desired color is reached, carefully pour the caramel into a pudding mold, swirling to coat the bottom evenly. Set aside to cool and harden.
  2. In a separate saucepan, place 50 g of cured pork fat, 100 ml of port wine, 1 cinnamon stick, and 1 strip of lemon peel. Heat gently over low heat until the pork fat has melted and the flavors have infused, about 5 minutes. Remove from heat and let it cool slightly. Strain the mixture to remove the cinnamon stick and lemon peel, setting the liquid aside.
  3. In a large mixing bowl, whisk together 15 egg yolks until they are smooth and slightly thickened. Gradually add the infused port wine mixture to the egg yolks, whisking continuously to prevent the yolks from curdling. Ensure the mixture is well combined and smooth.
  4. Pour the egg yolk mixture into the prepared caramel-lined pudding mold. Cover the mold with aluminum foil to prevent a skin from forming on the custard. Place the mold in a larger baking dish and fill the dish with hot water halfway up the sides of the mold to create a bain-marie.
  5. Transfer the bain-marie to a preheated oven at 150°C (300°F). Bake for about 1 hour, or until the pudim is set but still has a slight wobble in the center when gently shaken. Remove from the oven and let it cool in the water bath for 15 minutes.
  6. Once cooled, remove the mold from the water bath and refrigerate for at least 4 hours, or until completely chilled and firm. To serve, run a knife around the edge of the pudim to loosen it, then invert it onto a serving plate. The caramel should flow over the pudim, creating a glossy finish.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Portuguese cuisine