Abbot of Priscos pudding (Portuguese: Pudim Abade de Priscos) is a typical Portuguese dessert, a rich crème caramel pudding created by Father Manuel Joaquim Machado Rebelo, the Abbot of Priscos, in the 19th century. The pudding is unique in that it contains bacon 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]

Pudim Abade de Priscos

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, and presunto (fat layer)
Media: Pudim Abade de Priscos

In 2011, the Abbot of Priscos pudding was one of the runners-up in the Seven Wonders of Portuguese Gastronomy competition.

Method of preparation

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 vintage Port. The resulting mixture is then cooked in a bain-marie, in a mould lined with caramel.[1][2]

References

На других языках

[ru] Пудинг аббата Пришкуша