 | |
| 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.
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]
