Pudim Abade de Priscos

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small pan, combine the caramel sugar and water. Cook over medium-high heat without stirring until it reaches a golden color. At that point, add the port wine carefully to avoid splashing. Keep cooking until getting a deep amber color. Immediately pour into a 16–18cm pudding mold (with a lid), coating the bottom and sides. Set aside

Step 2

In a saucepan, combine the sugar, water, ham fat, cinnamon, and lemon peel. Bring to a boil. Once boiling, let it simmer for exactly 5 minutes (or until a candy thermometer reads 103°C). Remove from heat and strain through a fine-mesh sieve into a bowl. Let it cool until it is just warm to the touch (lukewarm).

Step 3

Pass the egg yolk through a sieve and place them in a bowl. Gently stir in the Port wine. Stir gently with a spoon Do not beat or whisk—you want to avoid creating air bubbles. Slowly pour the warm syrup into the yolks in a thin stream, stirring gently with a spoon until combined.

Step 4

Brush up the mold with olive oil, making sure there is a thin coat all around and removing any excess. Strain the mixture one last time as you pour it into the caramelized mold. Close the lid tightly (or use foil and a heavy plate). Place the mold in a larger pan filled with hot water (reaching halfway up the mold). Oven: 180°C for about 60 minutes. Stovetop: Simmer on low-medium for 40 minutes.

Step 5

Remove from the water bath and let it cool completely at room temperature for 2h, then refrigerate for at least 12 hours. To unmold, briefly dip the bottom of the mold in hot water and flip onto a rimmed plate.