Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup walnuts, chopped
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch round cake pan
- Large mixing bowl
- Medium saucepan
- Whisk
- Wooden spoon
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns into a golden caramel color.
3. Pour the caramel into the bottom of the cake pan, spreading it evenly.
4. Sprinkle the chopped walnuts over the caramel.
5. In a large mixing bowl, whisk together the flour, butter, milk, egg yolks, vanilla extract, and salt until smooth.
6. Pour the batter over the caramel and walnuts in the cake pan.
7. Place the cake pan in a larger baking dish and fill the larger dish with hot water, about halfway up the sides of the cake pan.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove the cake pan from the water bath and let it cool to room temperature.
10. Once cooled, run a knife around the edges of the cake pan to loosen the pudim.
11. Invert the pudim onto a serving plate, allowing the caramel and walnuts to be on top.
12. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 385
Fat: 23g
Carbohydrates: 40g
Protein: 6g
Sodium: 40mg
Sugar: 31g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- You can use salted butter instead of unsalted butter, but adjust the salt accordingly.
Variations:
- Add a tablespoon of orange zest to the batter for a citrusy twist.
- Use coconut milk instead of regular milk for a tropical flavor.
- Top the pudim with whipped cream or fresh fruit before serving.
Tips and tricks:
- Be careful when making the caramel, as it can burn easily.
- Use room temperature ingredients to ensure a smooth batter.
- Let the pudim cool completely before inverting it onto a serving plate.
Storage instructions:
Store the pudim in the refrigerator, covered, for up to 3 days.
Reheating instructions:
The pudim is best served chilled, but if you prefer it warm, you can reheat it in the microwave for 30 seconds.
Presentation ideas:
Serve the pudim on a decorative cake stand or platter.
Garnishes:
Sprinkle some extra chopped walnuts or a dusting of powdered sugar on top of the pudim before serving.
Pairings:
Serve the pudim with a cup of coffee or tea.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
- If the caramel hardens too quickly, you can place the cake pan in a warm oven for a few minutes to soften it.
- If the pudim doesn't come out of the pan easily, run a knife around the edges again and try inverting it again.
Food safety advice:
Make sure to cook the pudim thoroughly to avoid any risk of foodborne illness.
Food history:
Pudim Abade de Priscos is a traditional Portuguese dessert named after the Abbot of Priscos, who was known for his love of good food. It is a rich, custard-like pudding made with sugar, eggs, and bacon.
Flavor profiles:
This dessert is sweet and nutty, with a caramelized flavor from the caramel.
Serving suggestions:
Serve the pudim as a dessert after a traditional Portuguese meal.
Related Categories
Cooking Method: N/A
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Region: Portuguese
Taste: Sweet, Nutty, Creamy, Rich, Caramelized