A velvety and sinful pudding, full of pleasure! Don’t let yourself be discouraged from using bacon on this pudding — the abbot knew what he was doing! You barely notice the pork; however, you get that incomparable taste of the yolks, wrapped with notes of Porto wine. It is velvety and melts in your mouth, vanishing. It’s divine! This is a typical pudding from Braga, Portugal, and it was one of the finalists at the 7 Wonders of Portuguese Gastronomy.
Ingredients
Caramel
- 1 cup white sugar
- ½ cup water
- 1 tablespoon water
Pudding
- 2 cups water
- 2 cups white sugar
- 4 slices smoked bacon, finely chopped
- 2 cinnamon sticks
- peels from 2 lemons, white pith removed
- 15 egg yolks
- ½ cup port wine
Directions
Step 1
Heat 1 cup sugar and 1/2 cup water in a small saucepan over high heat without stirring. Reduce heat to low when sugar reaches an amber color, being careful to avoid burning. Carefully add 1 tablespoon water, stir, and remove from heat. Pour caramel into a lidded pudding pan, making sure to coat the entire inside of the pan.
Step 2
Bring 2 cups water to a boil in a saucepan over high heat. Add 2 cups sugar, bacon, cinnamon, and lemon peels. Clip a candy thermometer to the side of the pan. Slowly heat syrup to 217 degrees F (103 degrees C) or until a small amount of syrup dropped in cold water forms a thin thread.
Step 3
Preheat the oven to 475 degrees F (245 degrees C) while syrup is cooking.
Step 4
Pass egg yolks through a sieve into a bowl.
Step 5
Heat port wine in a small saucepan over medium heat until it reduces by half, 5 to 7 minutes. Remove from heat and allow to cool.
Step 6
Pour the cooled port wine into the yolks, stirring as little as possible to avoid losing the color of the yolks.
Step 7
Remove syrup from heat when it reaches 217 degrees F (103 degrees C). Pour into a bowl through a sieve to remove other ingredients. Allow syrup to cool slightly.
Step 8
Pour yolk mixture into the bowl with the syrup. Pass the mixture through the sieve into a bowl. Pour mixture into the caramel-lined pudding pan. Cover the pan tightly with 2 layers of aluminum foil and the lid. Set the pan into a baking pan filled with an inch of water.
Step 9
Bake pudding in the preheated oven until set, about 1 hour. Add water to the baking pan if necessary. Remove from the oven and place pan on a wire rack. Let pudding cool until center is lukewarm, at least 1 hour. Carefully unmold onto a serving plate. Refrigerate until ready to serve.
Cook’s Notes:
I used tawny port.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 427 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat4g | 18% |
Cholesterol389mg | 130% |
Sodium122mg | 5% |
Total Carbohydrate77g | 28% |
Dietary Fiber0g | 1% |
Total Sugars75g | |
Protein7g | |
Vitamin C1mg | 5% |
Calcium51mg | 4% |
Iron1mg | 6% |
Potassium79mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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