Abade de Priscos Pudding: A Portuguese Custard Delight

Prepare the caramel: Line the bottom of a pudding mold with a thin layer of caramel. Set aside.

Infuse the syrup: In a saucepan, combine the sugar and water. Add the lemon peel and cinnamon stick. Bring to a boil over medium heat, stirring until the sugar dissolves. Simmer for about 5 minutes to create a light syrup. Remove from heat and let it cool slightly.

Prepare the pork fat: Finely dice the smoked pork fat. In a small pan, render the fat over low heat until it melts. Strain the melted fat through a fine-mesh sieve to remove any solids. Let it cool slightly.

Combine the ingredients: In a large bowl, whisk the egg yolks until light and frothy. Gradually whisk in the cooled sugar syrup, followed by the melted and cooled pork fat and port wine. Mix until well combined.

Strain the mixture: Strain the egg yolk mixture through a fine-mesh sieve into a clean bowl. This will ensure a smooth and silky texture.

Pour into the mold: Gently pour the strained mixture into the caramel-lined pudding mold.

Bake in a water bath: Preheat your oven to 300°F (150°C). Place the pudding mold in a larger baking dish. Pour hot water into the baking dish until it reaches about halfway up the sides of the mold. This creates a water bath, which helps the pudding cook evenly.

Bake: Bake in the preheated oven for about 1 hour and 30 minutes, or until the pudding is set but still slightly wobbly in the center. The internal temperature should reach around 175°F (80°C).

Cool and chill: Remove the pudding from the water bath and let it cool completely at room temperature. Then, cover the mold with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Unmold and serve: To unmold, run a thin knife around the edges of the pudding to loosen it. Invert a serving plate over the mold and carefully flip the pudding onto the plate. Serve chilled and enjoy!