Abbot of Priscos Pudding
a traditional, silky and creamy pudding
Ingredientes
For the caramel:
- 200 g white sugar
- 50 ml water
For the pudding:
- 400 g white sugar
- 250 ml water
- 2 slices of bacon or ham (fat)
- 1 lemon zest
- 2 cinnamon sticks
- 24 egg yolks
- 60 ml Port wine
Preparação
For the caramel:
- In a pan, bring the sugar and water over medium heat.
- When it reaches a light caramel color (amber), turn off the heat. If you have a thermometer, the change should happen around 140 º C.
- Carefully drizzle the caramel in a puddimg mold or a rectangular cake pan. I used the latter, and my pan is about cm. Tilt the pan to distribute the caramel as even as possible. Set aside.
For the pudding:
- Preheat the oven to 180 º C.
- In a pan, bring water, sugar, lemon zest, cinnamon sticks, and ham, over medium heat.
- Let it reach around 110 º C and turn off the heat. To test it, you can take a spoonful of the sugar syrup and let it cool down. Once cold, you should be able to form a "road" by moving your finger through the syrup.
- In the meantime, mix the egg yolks with Port wine.
- Slowly pour the syrup into the egg yolk mixture, whisking during the process.
- Pass this mixture through a sieve to remove the solid ingredients and ensure smoothness.
- Pour the mixture into the pan you prepared.
- Prepare a water bath, filing a tray with water about 2 inches deep. Cover the pan with tinfoil or place the lid if you have one.
- Cook for about 45 to 60 minutes (depends on the oven). Check for the consistency - the pudding should be firm in the edges but still quite jiggly in the middle.
- Let it cool down to room temperature or in the fridge.
- Once cold, remove from the pan to the serving plate and enjoy.