Pudim Abade de Priscos facts for kids
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| 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) |
The Abbot of Priscos pudding (Portuguese: Pudim Abade de Priscos) is a super special Portuguese dessert. It's a rich, sweet pudding that's a bit like a crème caramel. This unique treat was created in the 1800s by a clever person named Manuel Joaquim Machado Rebelo. He was known as the Abbot of Priscos.
What makes this pudding so special? It uses a surprising ingredient: a little bit of bacon! It also has a lot of egg yolks—fifteen of them! The Abbot himself once said, "The pudding is rather easy to make, but difficult to get right." This means it's simple to follow the recipe, but tricky to make it perfectly.
In 2011, the Abbot of Priscos pudding was recognized as one of the best. It was a runner-up in the competition to find the Seven Wonders of Portuguese Gastronomy. This shows how much people love this amazing dessert!
Contents
How to Make Abbot of Priscos Pudding
Making this pudding involves a few careful steps. First, sugar is mixed with water. Then, some lemon zest and a stick of cinnamon are added. A small piece of fresh bacon is also included in this mixture.
Cooking the Syrup
This sweet syrup is then brought to a boil. Boiling helps all the flavors mix together. After it boils, the syrup is carefully strained. This removes the lemon zest, cinnamon stick, and bacon. The smooth syrup is now ready for the next step.
Adding Eggs and Wine
The strained syrup goes into a bowl. To this, fifteen egg yolks are added. A small glass of tawny or vintage Port wine is also poured in. This special wine adds a rich, deep flavor to the pudding. All these ingredients are gently mixed together.
Baking the Pudding
Finally, the mixture is poured into a special mold. This mold is first lined with caramel, which gives the pudding a lovely golden top. The pudding is then cooked using a method called a bain-marie. This means it's baked in a larger dish filled with hot water. Cooking in a water bath helps the pudding cook slowly and evenly. It makes the pudding super smooth and creamy.
