Created in the 19th century by Father Manuel Rebelo, the Abbot of Priscos near Braga; a well-known example of Portugal's conventual sweets tradition.
Impossibly smooth and dense, it melts on the tongue with deep caramel sweetness and a faint warmth of port and cinnamon. The hidden bacon lends a barely perceptible savory roundness that makes the richness sing.
The very high yolk ratio sets into an ultra-silky custard via slow, gentle coagulation, while the rendered bacon fat and port add aromatic fat-soluble compounds that deepen flavor.
Variations
Modern versions omitting the bacon, extra port, baked rather than steamed, individual ramekins
On the Palate
Where Pudim Abade de Priscos sits in the Portuguese flavor cloud
Ingredients
Serves 8
How it's made
8 steps · 30 min
- 18 min
Make a caramel by melting sugar until amber, then pour it into the mold to coat the base.
Watch outMelt the sugar just to a clear amber and pour at once — one shade past and it turns bitter; keep going and it seizes hard in the mold.
- 215 min
Boil sugar with water, lemon peel, cinnamon and a piece of bacon fat to make a fragrant syrup.
- 310 min
Strain the syrup and let it cool slightly so it won't cook the yolks.
Watch outLet the syrup cool to just warm before it meets the yolks — pour it in scalding and you'll scramble them into threads instead of a smooth custard.
- 44 min
Whisk the egg yolks gently without creating foam.
- 56 min
Slowly combine the warm syrup with the yolks, then stir in a splash of port wine.
- 63 min
Strain the custard into the caramel-lined mold.
- 750 min
Steam or bake in a water bath on gentle heat until just set.
Watch outPull it while the center still trembles like set jelly — a knife tip comes out clean but it should wobble, not stand firm; overcooked yolks go grainy and weep.
- 8240 min
Cool completely, chill for several hours, then unmold to release the caramel.
