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Pudim Abade de Priscos | Saveur


This old-school recipe for pudim Abade de Priscos has been handed down by generations of the Portuguese winemaking Santiago household. A couple of ounces of finely chopped presunto—a smoked, dry-cured ham akin to speck—are simmered in a sugar syrup which is then strained and added to the custard, lending the dish its attribute savory notes and offsetting the pudding’s burnished caramel sweetness. Search for presunto at Portuguese specialty markets akin to Portugalia in Fall River, Massachusetts, or substitute one other smoky, dry-cured ham.

Pair the flan-like custard with a dry or off-dry glowing wine, akin to with Quinta de Santiago Alvarhino Espumante, which supplies textural distinction to the creamy, flan-like pudding.

Featured in: “In Portugal’s Vinho Verde, Wine Is Inexperienced in Extra Methods Than One.”

Pudim Abade de Priscos (Portuguese-Model Ham Custard)

You’ll by no means guess the key ingredient on this lush Portuguese custard.

Yield: serves 8


2 hours

For the caramel:

For the custard:

  • 2¼ cups water
  • ¼ tsp. finely grated lemon zest
  • 1 cinnamon stick
  • ¼ cups finely chopped presunto (or substitute speck)
  • 15 massive egg yolks
  • 2 massive egg whites
  • ¼ cups tawny Port wine


  1. Preheat the oven (with one in all its racks positioned within the heart) to 350ºF.
  2. Put together the caramel: In a medium pot set over excessive warmth, stir collectively the sugar and three tablespoons of water. Convey to a boil and prepare dinner, with out stirring, till the caramel is a deep amber colour, 10–12 minutes. Take away from the warmth, and thoroughly pour the caramel right into a 9-inch savarin mildew or tube cake pan, tilting the pan and utilizing the again of a silicone spatula as wanted to evenly coat the underside of the mildew. Put aside to set.
  3. Make the custard: To the identical pot, add the sugar, lemon zest, cinnamon stick, and 2¼ cups water and produce to a boil over medium warmth. Add the presunto and prepare dinner, stirring repeatedly till the sugar dissolves. Take away from the warmth and put aside to infuse and funky for quarter-hour.
  4. Place a high-quality mesh strainer over a big liquid measuring cup and pressure the sugar syrup; discard the ham solids and cinnamon stick.
  5. In a big bowl, whisk collectively the egg yolks, egg whites, and the Port. Steadily whisk into the strained sugar syrup till easy, then pour the custard into the ready mildew. Switch the mildew to a big baking dish, then fill the baking dish with sufficient scorching water to come back midway up the skin of the custard mildew. Switch to the oven and bake till the custard set, with a slight jiggle when shaken, about 1½ hours. Take away from the oven and funky the custard (nonetheless in its water bathtub) to room temperature. Take away the cooled custard from the water bathtub, cowl tightly with plastic wrap, and refrigerate for at the least 6 and as much as 24 hours. (In case you try and unmold the custard sooner, the caramel could not but have softened to a sauce)
  6. To serve, run a skinny, offset spatula or a paring knife alongside the sides of the mildew, then place a big, rimmed serving platter upside-down atop it. Rapidly and confidently, invert the mildew and the platter collectively to unmold the pudding. Take away the mildew, permitting the caramel to run down the perimeters of the custard. Lower into slices and serve chilled.




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