Ingredients with Measurements:
- 2 cups granulated sugar
- 1 cup water
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 cup heavy cream
- 10 egg yolks
- 1/2 cup orange liqueur
- 1 teaspoon ground cinnamon
- Orange zest, for garnish
Special equipment needed:
- 9-inch round cake pan
- Large roasting pan
- Aluminum foil
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the sugar and water and cook over medium-high heat until the sugar dissolves and the mixture turns into a caramel color.
3. Pour the caramel into a 9-inch round cake pan and swirl it around to coat the bottom and sides of the pan.
4. In a blender or food processor, combine the butter, milk, heavy cream, egg yolks, orange liqueur, and cinnamon. Blend until smooth.
5. Pour the mixture into the caramel-coated cake pan.
6. Cover the cake pan with aluminum foil and place it in a large roasting pan.
7. Fill the roasting pan with enough hot water to come halfway up the sides of the cake pan.
8. Bake for 1 hour or until the pudding is set and a toothpick inserted in the center comes out clean.
9. Remove the cake pan from the roasting pan and let it cool to room temperature.
10. Once cooled, refrigerate the pudding for at least 2 hours or overnight.
11. To serve, run a knife around the edges of the pudding and invert it onto a serving plate.
12. Garnish with orange zest and serve.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Total fat: 22g
Saturated fat: 13g
Cholesterol: 275mg
Sodium: 60mg
Total carbohydrate: 54g
Dietary fiber: 0g
Sugars: 53g
Protein: 6g
Substitutions for ingredients:
- Orange liqueur can be substituted with any other fruit-flavored liqueur or brandy.
- Ground cinnamon can be substituted with ground nutmeg or allspice.
Variations:
- Instead of orange liqueur, use coffee liqueur for a different flavor.
- Add chopped nuts or raisins to the pudding mixture for added texture.
Tips and tricks:
- Be careful when making the caramel as it can burn easily.
- Make sure the water in the roasting pan is hot before placing the cake pan in it.
- Let the pudding cool completely before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Refrigerate any leftover pudding in an airtight container for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pudding on a decorative platter or cake stand. Garnish with orange zest and a sprig of mint.
Garnishes:
Orange zest, mint leaves, whipped cream, or fresh berries.
Pairings:
Serve the pudding with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a light green salad.
Troubleshooting advice:
- If the pudding doesn't set, bake it for an additional 10-15 minutes.
- If the caramel hardens too quickly, try reheating it on low heat until it becomes liquid again.
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 that originated in the 19th century. It was named after a famous abbot who was known for his love of good food.
Flavor profiles:
This dessert has a rich and creamy texture with a sweet caramel flavor and a hint of orange liqueur and cinnamon.
Serving suggestions:
Serve the pudding chilled or at room temperature.
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Region: Portuguese