Pudim Abade de Priscos

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 180°C (350°F).

   Ongeveer 10 min

2. 2

   For the caramel, combine the caramel sugar and caramel water in a heavy-bottomed saucepan.

3. 3

   Cook over medium heat without stirring until the sugar dissolves and the mixture turns into a deep amber caramel.

   Ongeveer 8 min

   Tip van de kok: Swirl the pan gently if needed to ensure even cooking, but avoid stirring with a spoon.

4. 4

   Carefully pour the hot caramel into a 20cm (8-inch) Bundt pan or fluted mold, tilting the pan to coat the bottom and sides evenly.

   Ongeveer 1 min

   Tip van de kok: Work quickly as the caramel sets fast. Use oven mitts to protect your hands.

5. 5

   For the pudim, combine the pudim sugar, pudim water, lemon zest, and cinnamon stick in a separate saucepan.

6. 6

   Bring the mixture to a boil over medium heat, then reduce heat and simmer for 5 minutes to create a syrup.

   Ongeveer 5 min

7. 7

   Remove the saucepan from the heat and let the syrup cool slightly, then remove the lemon zest and cinnamon stick.

   Ongeveer 10 min

8. 8

   In a large bowl, gently whisk the egg yolks until just combined.

   Ongeveer 1 min

   Tip van de kok: Do not overwhisk, as you don't want to incorporate too much air.

9. 9

   Gradually pour the warm syrup into the egg yolks in a thin stream, whisking continuously to temper the eggs.

   Ongeveer 2 min

   Tip van de kok: Pouring too quickly can scramble the yolks.

10. 10

    Stir in the port wine and pork fat.

    Ongeveer 1 min

    Tip van de kok: Ensure the pork fat is very finely chopped or rendered for best integration.

11. 11

    Pour the custard mixture through a fine-mesh sieve into the prepared caramel-lined mold.

    Ongeveer 1 min

    Tip van de kok: This step ensures a super smooth custard by removing any bits of zest, cinnamon, or pork fat.

12. 12

    Place the mold into a larger roasting pan and fill the roasting pan with hot water to come halfway up the sides of the mold, creating a bain-marie.

    Ongeveer 1 min

    Tip van de kok: A bain-marie helps the custard cook gently and evenly, preventing cracks.

13. 13

    Carefully transfer the roasting pan to the preheated oven and bake for 50-60 minutes, or until the custard is set but still slightly wobbly in the center.

    Ongeveer 1 uur

    Tip van de kok: The cooking time can vary, so check for doneness by gently shaking the pan.

14. 14

    Remove the pudim from the oven and the water bath, then let it cool completely at room temperature.

    Ongeveer 1 uur

15. 15

    Once cool, cover the mold with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

    Ongeveer 4 uur

    Tip van de kok: Chilling is crucial for the pudim to fully set and for the flavors to meld.

16. 16

    To serve, run a thin knife around the edge of the mold to loosen the pudim.

17. 17

    Place a serving plate upside down over the mold, then invert the pudim onto the plate, allowing the caramel to drizzle down.

    Tip van de kok: If the caramel is too firm, you can briefly dip the bottom of the mold in hot water before inverting.