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| Abade Prisco's Pudding |
"A velvety and sinful pudding, full of pleasure! Don't allow yourself be discouraged from the usage of bacon on this pudding -- the abbot knew what he was doing! You slightly notice the red meat; but, 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
- four 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 |
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- Heat 1 cup sugar and half of cup water in a small saucepan over high heat with out stirring. Reduce warmness to low when sugar reaches an amber shade, being careful to keep away from burning. Carefully add 1 tablespoon water, stir, and eliminate from warmness. Pour caramel into a lidded pudding pan, ensuring to coat the complete inner of the pan.
- Bring 2 cups water to a boil in a saucepan over excessive warmness. Add 2 cups sugar, bacon, cinnamon, and lemon peels. Clip a sweet thermometer to the side of the pan. Slowly heat syrup to 217 ranges F (103 degrees C) or till a small quantity of syrup dropped in bloodless water forms a skinny thread.
- Preheat the oven to 475 stages F (245 ranges C) at the same time as syrup is cooking.
- Pass egg yolks through a sieve into a bowl.
- Heat port wine in a small saucepan over medium warmth until it reduces by means of half of, five to 7 mins. Remove from heat and allow to chill.
- Pour the cooled port wine into the yolks, stirring as low as possible to avoid losing the shade of the yolks.
- Remove syrup from heat when it reaches 217 ranges F (103 ranges C). Pour into a bowl thru a sieve to dispose of different elements. Allow syrup to chill slightly.
- Pour yolk aggregate into the bowl with the syrup. Pass the aggregate thru the sieve right into a bowl. Pour aggregate into the caramel-coated pudding pan. Cover the pan tightly with 2 layers of aluminum foil and the lid. Set the pan into a baking pan packed with an inch of water.
- Bake pudding within the preheated oven until set, approximately 1 hour. Add water to the baking pan if important. Remove from the oven and area pan on a cord rack. Let pudding cool till middle is lukewarm, at least 1 hour. Carefully unmold onto a serving plate. Refrigerate till prepared to serve.
Notes :
- I used tawny port.
- Yolks have to be clean and unpasteurized, to avoid compromising the feel, color, and flavor of the pudding.
- The bacon must be larded and properly salted.
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