Pudim Abade de Priscos

pudim_abade_de_priscos

Pudim Abade de Priscos, also known as Abbot of Priscos pudding, is a traditional Portuguese dessert that has become a popular treat not only in Portugal but also all over the world. This rich and sweet pudding is named after the town of Priscos, located in the northern region of Portugal, where it was first created by the Abbot of the local monastery in the late 19th century.

The story behind the creation of Pudim Abade de Priscos is a fascinating tale of innovative culinary experimentation. The Abbot was renowned in the town for his love of good food and his inventive abilities in the kitchen. One day, he decided to create a new dessert that would pay tribute to the rich culinary heritage of Portugal. The Abbot’s experimental pudding, which featured a blend of eggs, sugar, cinnamon, bacon, and port wine, was an instant hit among the locals, who praised its unique taste.

The recipe for Pudim Abade de Priscos features several distinctive ingredients. One of the most unusual is bacon, which is used to give the pudding its signature smoky flavor. The bacon is cooked until crisp, then finely chopped and mixed with sugar, cinnamon, and port wine. The mixture is then combined with eggs, which have been whisked until light and frothy, and poured into a greased pudding mold. The pudding is then baked in the oven until it is firm and golden brown.

The addition of bacon to the pudding might sound odd to those who are new to Portuguese cuisine. However, bacon has always played a significant role in the gastronomy of the northern region of Portugal, where Pudim Abade de Priscos originated. In this region, bacon is a prized ingredient that is used in a variety of savory and sweet dishes, from stews and soups to cakes and pastries.

One of the most intriguing aspects of Pudim Abade de Priscos is its texture. The pudding is smooth and creamy, with a rich and indulgent flavor that is perfectly balanced by the use of bacon, cinnamon, and port wine. The pudding is often served chilled, either alone or with a dollop of whipped cream or a sprinkle of cinnamon.

Pudim Abade de Priscos has become a beloved dessert not only in Portugal but also all over the world. Its popularity has led to many variations of the original recipe, with some chefs adding touches of their own to create unique versions of this classic dessert. However, the fundamental recipe remains the same, with its combination of eggs, sugar, bacon, cinnamon, and port wine providing an unforgettable culinary experience.

In conclusion, Pudim Abade de Priscos is a delightful and unusual dessert that represents the rich culinary heritage of Portugal. Its unique blend of ingredients and textures make it an unforgettable treat that is sure to impress even the most discerning foodie. Whether you are new to Portuguese cuisine or a seasoned gourmand, Pudim Abade de Priscos is definitely worth trying at least once.

Ingredients:

  • 2 cups of sugar
  • 1 cup of water
  • 1/2 cup of port wine
  • 1/2 cup of rendered pork fat
  • 8 egg yolks
  • 1 teaspoon of cinnamon
  • 1 teaspoon of salt

Instructions:

  1. Preheat the oven to 350°F.
  2. In a saucepan, mix the sugar, water, and port wine over low heat until the sugar is dissolved.
  3. Increase the heat to medium-high and let the mixture cook until it becomes a thick syrup.
  4. Add the pork fat to the syrup and stir until the mixture is well combined.
  5. Remove the saucepan from the heat and let the mixture cool down to room temperature.
  6. In a separate bowl, beat the egg yolks until they are smooth.
  7. Add the cinnamon and salt to the egg yolks and mix well.
  8. Slowly stir in the sugar mixture into the egg yolk mixture, making sure everything is well combined.
  9. Pour the mixture into a greased pudding mold.
  10. Cover the mold with a lid or aluminum foil.
  11. Place the mold into a baking dish and fill the dish with enough water to come up at least halfway up the sides of the mold.
  12. Bake the pudding for 1 hour.
  13. Remove the mold from the baking dish and let it cool at room temperature.
  14. Once the pudding has cooled down, place it in the refrigerator for at least 2 hours.
  15. To serve, run a knife around the edges of the mold to loosen the pudding.
  16. Invert the mold onto a plate and remove the mold to reveal the pudding.
  17. Slice the pudding and serve.