 | |
| 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, andpresunto (fat layer) |
Abbot of Priscos pudding (Portuguese:Pudim Abade de Priscos) is a typicalPortuguese dessert, a richcrème caramelpudding created byFather Manuel Joaquim Machado Rebelo, the Abbot ofPriscos, in the 19th century. The pudding is unique in that it containsbacon 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 theSeven 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 vintagePort. The resulting mixture is then cooked in abain-marie, in a mould lined with caramel.[1][2]
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