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 most well-known sweets from the Minho region, famous for its richness in egg yolks and syrup.

The presence of bacon may surprise, but it appears in small quantities for texture and shine.

Ingredients

15 egg yolks
500 g of sugar
250 ml of water
50 g of unsalted bacon in slices
1 glass of Port wine
Lemon peel
1 cinnamon stick
Caramel for the mold

Preparation Method

Prepare syrup with water, sugar, lemon, cinnamon, and bacon.
Strain and let cool.
Mix egg yolks without beating too much.
Gradually add syrup and Port wine.
Pass through a sieve and place in a caramelized mold.
Bake in a water bath until set.

Tips from Empório Portugal

Do not beat the egg yolks to avoid foam.
Straining gives a fine texture.
The water bath should be gentle.

Possible Substitutions in Brazil

Use unsalted bacon from a good source.
Port wine should be used in moderation in the recipe.

Pairing

Coffee or Tawny Port wine. Content intended for those over 18 years old. Drink responsibly.

Editorial Note from Empório Portugal

This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to the region, family, and cook.

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Pudim Abade de Priscos