Ingredients with Measurements:
- 2 cups granulated sugar
- 1 cup water
- 1/2 cup brandy
- 1 cup bacon fat
- 12 egg yolks
- 1 can sweetened condensed milk
- 1 cup milk
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch round cake pan
- Large saucepan
- Whisk
- Mixing bowl
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large saucepan, combine the sugar and water over medium heat. Cook until the sugar dissolves and the mixture turns into a caramel color.
3. Remove the pan from the heat and add the brandy. Be careful as it may splatter.
4. Add the bacon fat to the caramel mixture and stir until it melts.
5. In a mixing bowl, whisk the egg yolks until they become light and frothy.
6. Add the sweetened condensed milk, milk, vanilla extract, and salt to the egg yolks. Mix well.
7. Slowly pour the caramel mixture into the egg mixture, stirring constantly.
8. Pour the mixture into the cake pan.
9. Cover the pan with aluminum foil and place it in a larger baking dish.
10. Fill the larger baking dish with hot water, about halfway up the sides of the cake pan.
11. Bake for 1 hour or until the pudding is set.
12. Remove the pan from the water bath and let it cool to room temperature.
13. Refrigerate for at least 2 hours or overnight.
14. To serve, run a knife around the edges of the pan and invert the pudding onto a serving dish.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Preheat the oven to 350°F.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories: 485
Fat: 27g
Carbohydrates: 50g
Protein: 8g
Sodium: 180mg
Sugar: 49g
Substitutions for ingredients:
- Instead of bacon fat, you can use butter or vegetable oil.
- Instead of brandy, you can use rum or whiskey.
Variations:
- Instead of bacon fat, you can use lard or vegetable shortening.
- Instead of brandy, you can use port wine or Madeira wine.
- You can add chopped nuts, such as pecans or walnuts, to the pudding mixture.
Tips and tricks:
- Be careful when adding the brandy to the caramel mixture as it may splatter.
- Make sure to whisk the egg yolks until they become light and frothy.
- Cover the pan with aluminum foil to prevent water from getting into the pudding while baking.
Storage instructions:
Store the pudding in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in a microwave-safe dish and heat it in the microwave for 30 seconds to 1 minute.
Presentation ideas:
Serve the pudding on a decorative plate or cake stand.
Garnishes:
Garnish the pudding with whipped cream, fresh berries, or chopped nuts.
Pairings:
Serve the pudding with a glass of brandy or port wine.
Suggested side dishes:
Serve the pudding with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the pudding is too runny, bake it for an additional 10-15 minutes.
- If the pudding is too firm, reduce the baking time by 10-15 minutes.
Food safety advice:
Make sure to cook the pudding to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Pudim Abade de Priscos is a traditional Portuguese dessert that was created by the Abbot of Priscos in the 19th century. It is made with bacon fat, egg yolks, and sugar, and is flavored with brandy and vanilla.
Flavor profiles:
Pudim Abade de Priscos is rich and creamy with a caramelized flavor from the bacon fat and sugar. The brandy adds a subtle hint of alcohol, while the vanilla extract adds a sweet and floral note.
Serving suggestions:
Serve the pudding as a dessert after a traditional Portuguese meal.
Related Categories
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Region: Portuguese
Taste: Rich, Creamy, Sweet, Boozy, Caramelized