Abade Priscos bacon pudding…

Good enough for …the Pope!

pudim abade priscos

Abade Priscos pudding is a typical pudding of the parish of Priscos…Braga…Portugal…

priscos

This pudding has a smooth delicate texture…but an absolutely intense flavour…

The recipe became famous in the late 19th century and was created by the Gastronomer Manuel Joaquim Machado Rebelo, Abbot of Priscos, who was once nicknamed the Pope of cooks…

Ever since it has been a part of not only Prisco’s, but also Portugal´s culinary heritage. Sinful. Divine.

This pudding is so special and delicately tasteful that the “Confraria Gastronómica do Abade” is organizing a trip to Rome to have His Holiness the Pope Francis taste this Portuguese treasure…yes..the Pope Himself will honour one of our most precious recipe….

As it seems, for security reasons, the pudding that the Pope will taste can only be made by the Vatican Chef, however, the Confraria Gastronómica do Abade will have to go to Rome to present the recipe and to rest assure that His Holiness the Pope will taste the authentic Portuguese Bacon Pudding…

Here is the recipe…

500g sugar
a slice of fatty Portuguese presunto
15 egg yolks
1/2 l water
1 glass Port wine
1 lemon rind
1 cinnamon stick
Caramel (250g sugar)

Line the pudding pan with caramel sugar.

Here is how it goes: in a separate pan add the 250 grams of sugar and let it caramelize. Take care not to let it burn…, once it gets amber brown, smear and line the pudding pan with the caramel. Once the caramel hits the pan, it will harden and form a perfect lining that will not only prevent the pudding from sticking to the pan, but also give it a delicate caramel flavor.

So that being done, mix sugar, the lemon rind, the cinnamon stick and the fatty slice of presunto in the water. Bring to a boil for about 3-5 minutes. Let it cool.

In a separate bowl, beat the egg yolks and the port wine and pour into the sugary syrup. Strain the mixture into the pudding pan.

Place the pudding pan in a bain-marie and cook in the oven (220º) for about 1 hour.

Once it is cooked, loosen the pudding all round using a knife, invert it onto a plate and let the extra caramel drip over the pudding….

Divine….and absolutely sinful…..

Source: http://www.tsf.pt

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