Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Pudim Abade de Priscos is one of the best-known sweets in Minho, famous for its rich yolks and syrup.
Unsalted pork fat may seem surprising, but it is used in small amounts for texture and shine.
Ingredients
- 15 egg yolks
- 500 g sugar
- 250 ml water
- 50 g of unsalted pork fat (toucinho), in one piece
- 1 small glass of Port wine
- Lemon peel
- 1 cinnamon stick
- Caramel for the mould
Method
- Prepare the syrup with the water, sugar, lemon peel, cinnamon stick and unsalted pork fat.
- Strain the syrup and let it cool until lukewarm.
- Gently mix the egg yolks without whisking in air.
- Gradually add the syrup and Port wine.
- Strain the mixture into a caramel-lined mould.
- Bake in a bain-marie until set.
Tips from Empório Portugal
- Do not beat the yolks to avoid foam.
- Straining produces a smooth texture.
- Bake gently in the bain-marie.
Possible substitutions in Brazil
- Use unsalted pork fat from a trusted source.
- Port wine should be used in moderation in the recipe.
Pairing
Coffee or tawny Port wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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