Baked egg and pork fat custard with port caramel

Baked egg and pork fat custard with port caramel

Pudim abade de Priscos

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From
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Serves
4-6
Photographer
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This is my interpretation of a classic dessert. I have used the port, which is usually included in the custard, to make a flavourful syrup that offsets it beautifully. Pork fat is used in all kinds of Portuguese dishes, including desserts, and here it brings a lovely and rich – if unusual – flavour to the custard.

Ingredients

Quantity Ingredient

For the port caramel

Quantity Ingredient
250g caster sugar
50ml ruby port

For the custard

Quantity Ingredient
450g caster sugar
1 cinnamon stick
4 strips lemon, zested
50g sliced lardo
18 best-quality egg yolks
extra-virgin olive oil, to serve

For the port sauce

Quantity Ingredient
500ml ruby port
1 slice orange
1 cinnamon stick
sugar, to taste (optional)

Method

  1. To make the port caramel — Heat the sugar in a pan with 100ml water. Once the sugar has dissolved, increase the heat and simmer gently to make an amber-coloured caramel (it should reach 144°C). Carefully pour in the port. Pour the caramel into a baking tin or heatproof mould measuring about 20 x 20 x 5cm. Leave it to set in the fridge, preferably overnight.
  2. To make the custard — Dissolve the sugar and 250ml water in a pan over a medium heat with the cinnamon and lemon zest. Cook gently to make a clear, light syrup (it should reach 112°C). Add the lardo and stir well until it melts. Strain the syrup through a heatproof sieve, then pour it slowly over the egg yolks in a heatproof bowl, whisking constantly. Pour the mixture into the prepared mould and leave to rest for 30 minutes.
  3. Preheat the oven to 150°C. Cover the mould with kitchen foil, pricking the foil with a fork. Bake in a bain marie for about 1 hour, or until the edges have set but it still wobbles in the middle. Remove from the oven and leave to cool until set in the middle (for about 3 hours, or even until the next day). Loosen the edges with a knife and invert it onto a plate. If it doesn’t come out right away you can dip the tin briefly in hot water to loosen it.
  4. To make the port sauce — Simmer the port with the orange and cinnamon stick for 15 minutes until the alcohol has evaporated and it has reduced to a light syrup consistency. Scrape out any remaining caramel from the custard mould and strain it into the sauce. Taste and add a little sugar if needed. Set aside to cool.
  5. To serve, cut the custard into slices and pour the cooled port sauce around it, then add a few drops of olive oil on top. I like to serve the slices caramel-side down so that the lovely yellow custard contrasts with the rich red sauce.
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