Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup water
- 10 egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup hazelnuts, chopped
Special equipment needed:
- 9-inch round cake pan
- Large mixing bowl
- Whisk
- Medium saucepan
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium saucepan, combine the sugar and water over medium heat. Cook, stirring occasionally, until the sugar dissolves and the mixture turns into a golden caramel color.
3. Pour the caramel into the bottom of a 9-inch round cake pan, tilting the pan to spread the caramel evenly. Set aside.
4. In a large mixing bowl, whisk the egg yolks until smooth. Add the sweetened condensed milk and evaporated milk, and whisk until well combined.
5. Pour the mixture into the cake pan over the caramel.
6. Cover the pan with aluminum foil and place it in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the cake pan.
7. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
8. Remove the cake pan from the water bath and let it cool to room temperature.
9. Once cooled, refrigerate the pudim for at least 2 hours or overnight.
10. In a blender or food processor, pulse the hazelnuts until coarsely chopped.
11. When ready to serve, run a knife around the edges of the cake pan to loosen the pudim. Invert the pudim onto a serving plate.
12. Sprinkle the chopped hazelnuts over the top of the pudim.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 365
Fat: 14g
Saturated Fat: 6g
Cholesterol: 246mg
Sodium: 131mg
Carbohydrates: 52g
Fiber: 1g
Sugar: 51g
Protein: 10g
Substitutions for ingredients:
- Instead of hazelnuts, you can use almonds or pecans.
Variations:
- You can add a tablespoon of rum or brandy to the egg mixture for a boozy twist.
- You can also add a teaspoon of vanilla extract or ground cinnamon for extra flavor.
Tips and tricks:
- Be careful when making the caramel as it can be very hot and sticky.
- Make sure to cover the cake pan with aluminum foil to prevent water from getting into the pudim.
- To make sure the pudim is cooked, insert a toothpick in the center. If it comes out clean, it's ready.
Storage instructions:
Store the pudim in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudim, place it in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the pudim on a decorative plate or cake stand.
Garnishes:
Garnish the pudim with fresh berries or whipped cream.
Pairings:
Pair the pudim with a cup of coffee or tea.
Suggested side dishes:
Serve the pudim with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the caramel hardens too quickly, you can put the saucepan back on the heat to melt it again.
- If the pudim is not cooked all the way through, put it back in the oven for another 10-15 minutes.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Pudim Abade de Priscos is a traditional Portuguese dessert named after a famous abbot who was known for his love of food. It is a rich and creamy custard made with egg yolks, sweetened condensed milk, and evaporated milk.
Flavor profiles:
Pudim Abade de Priscos is sweet and creamy with a caramelized sugar flavor. The addition of hazelnuts adds a nutty and crunchy texture.
Serving suggestions:
Serve the pudim as a dessert after a traditional Portuguese meal.
Related Categories
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Region: Portuguese
Taste: Sweet, Nutty, Creamy, Caramelized, Rich