📝 About This Recipe
Hailing from the 19th-century kitchens of Father Manuel Rebelo in Braga, this is the crown jewel of Portuguese monastic confectionery. This decadent pudding defies expectations by using fresh pork fat to create an impossibly silky, velvet-like texture that melts on the tongue. Infused with cinnamon, lemon, and a touch of Port wine, it is a masterclass in the balance of rich egg yolks and aromatic sugar syrup.
🥗 Ingredients
The Sugar Syrup
- 500 grams Granulated sugar
- 250 ml Water
- 1 piece Cinnamon stick (high quality)
- 1 large strip Lemon peel (yellow part only, no white pith)
- 50 grams Fresh pork fat (Toucinho) (very thinly sliced; use fresh, unsalted back fat)
The Custard Base
- 15 large Egg yolks (strained through a fine-mesh sieve)
- 50 ml Port Wine (Tawny or Ruby)
The Caramel Coating
- 200 grams Granulated sugar (for the mold)
- 60 ml Water (to start the caramel)
👨🍳 Instructions
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1
Begin by making the caramel for the mold. In a small heavy-bottomed saucepan, combine 200g sugar and 60ml water. Heat over medium-high heat without stirring until it reaches a deep amber color.
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2
Carefully pour the hot caramel into a traditional 1.5-liter pudding mold (with a lid). Rotate the mold quickly to coat the bottom and sides evenly. Set aside to cool and harden.
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3
In a medium saucepan, combine the 500g sugar, 250ml water, cinnamon stick, lemon peel, and the thinly sliced pork fat. This is the secret to the pudding's unique texture.
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4
Bring the mixture to a boil. Allow it to simmer until it reaches the 'ponto de fio' (thread stage), which is approximately 103°C (217°F). The syrup should be clear and slightly thickened.
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5
Remove the syrup from the heat. Carefully strain it through a fine-mesh sieve into a heat-proof glass bowl to remove the pork fat, lemon, and cinnamon. Let it cool until it is just warm to the touch (approx. 40°C).
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6
While the syrup cools, gently whisk the 15 egg yolks in a separate bowl. Do not beat them vigorously; you want to avoid creating air bubbles which would ruin the smooth texture.
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7
Stir the Port wine into the egg yolks until fully incorporated.
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8
Slowly pour the cooled sugar syrup into the egg yolks in a thin, steady stream, whisking constantly but gently to ensure the eggs don't scramble.
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9
Strain the entire mixture one final time through a very fine sieve directly into the caramel-lined mold to ensure absolute smoothness.
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10
Secure the lid onto the pudding mold. If your mold doesn't have a tight lid, cover it tightly with parchment paper and then a double layer of aluminum foil tied with kitchen string.
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11
Place the mold in a large pot and add boiling water until it reaches halfway up the sides of the mold (Bain-Marie). Cover the pot with a lid.
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12
Cook over medium-low heat for 50-60 minutes. The water should simmer gently, never a rolling boil. Check for doneness: the pudding should be set but still have a slight wobble in the center.
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13
Remove the mold from the water bath and let it cool completely at room temperature. Once cool, refrigerate for at least 12 hours (ideally 24) before unmolding.
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14
To unmold, run a thin knife around the edge. Place a rimmed serving plate over the mold and invert quickly. Let the caramel sauce cascade down the sides.
💡 Chef's Tips
Always strain your egg yolks through a fine sieve to remove the chalaza and membranes for a perfectly uniform texture. Never boil the syrup and eggs together; the syrup must be cooled to lukewarm before mixing to prevent curdling. Use the highest quality fresh pork back fat (toucinho) you can find; it should be white and odorless, providing only richness and body. Avoid whisking air into the mixture; bubbles will create 'eyes' or holes in the pudding, whereas the goal is a solid, glass-like interior.
🍽️ Serving Suggestions
Serve in thin slices, as this pudding is incredibly rich and potent. Pair with a chilled glass of 10-year-old Tawny Port to complement the caramel and spice notes. A small dollop of unsweetened whipped cream or a few fresh raspberries can provide a nice acidic contrast. Serve at a cool room temperature rather than ice-cold to allow the flavors of the pork fat and cinnamon to bloom.