Portuguese Egg Yolk Pudding with Port and Bacon Syrup

9 ingredients

12 steps

What you need

Restated from the original video

1
Heat the oven to 180 °C (350 °F). Put a kettle of water on to boil.
2
Make the caramel: put 300 g sugar and 100 ml of the water in a small saucepan and boil without stirring until it turns a deep amber, 8-10 min.
3
Off the heat, stand back and pour in 140 ml hot water. It will spit. Stir until smooth, then pour into a 1.5 l pudding mold or loaf pan, tilting to coat the base and sides. Let it set.
4
For the syrup, combine 600 g sugar and 750 ml water in a saucepan with the lemon zest, cinnamon sticks and bacon.
5
Bring to a boil and cook until the syrup reaches 115 °C (239 °F), 15-20 min, by which time the bacon is cooked through. Take off the heat.
6
Let the syrup cool completely, about 30 min, then lift out and discard the bacon, cinnamon and zest.
7
Put the yolks and Port in a large bowl and stir gently with a fork, keeping air out so the mixture does not foam.
8
Add the cooled syrup a ladle at a time, stirring slowly after each. Strain the mixture through a fine sieve into the caramel-lined mold.
9
Cover the mold tightly with foil. Set it in a deep roasting pan and pour in boiling water to come halfway up the sides.
10
Bake until the pudding is set but still wobbles slightly in the center, about 1 hour.
11
Lift the mold out of the water and cool to room temperature, then chill for at least 3 hours.
12
Run a thin knife around the edge, set a plate over the mold and flip it. Serve cold, in small slices, with the caramel spooned over.

Imported from ncultura.pt. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.