Created in the 19th century by Father Manuel Rebelo, the Abbot of Priscos near Braga; a celebrated 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
Ingredients
Serves 8
How it's made
8 steps · Show ↓35 min active · 240 min waiting
How it's made
8 steps · Show ↓- 18 min
Make a caramel by melting sugar until amber, then pour it into the mold to coat the base.
- 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.
- 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.
- 8240 min
Cool completely, chill for several hours, then unmold to release the caramel.
