Abade de Priscos Portuguese Bacon Pudding
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
10 slices
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Calories
130 kcal
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Course
Dessert
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Cuisine
Portuguese
Abade de Priscos Portuguese Bacon Pudding
Description
This dessert begins with caramelizing allulose sweetener to coat the baking mold, ensuring a smooth release and a sweet amber crust. A savory syrup is prepared by boiling water, sugar substitute, bacon fat, lemon peel, and cinnamon stick, infusing the mixture with aromatic flavors and richness. The custard is formed by whisking egg yolks with red wine and gradually incorporating the warm syrup, then straining to remove solids for a velvety consistency.
The custard is poured into the caramel-coated mold and baked in a water bath to maintain gentle, even heat for custard setting without curdling. This process yields a creamy texture balanced by the subtle saltiness of bacon and the warmth of cinnamon. When cooled and unmolded, the pudding offers a unique blend of savory and sweet flavors characteristic of this traditional Portuguese dish.
Allulose is recommended for the caramel for its low glycemic impact, but other keto-friendly sweeteners can be used. Red wine can be substituted with Port for a sweeter finish. During baking, monitor the water bath level to prevent drying out. To release the pudding smoothly, warm the mold in hot water to soften the caramel. Non-keto versions can use regular sugar and Port wine.
Ingredients
Sugar-free caramel
- 1 cup allulose sweetener
Abbot of Priscos Flan
- 2 cups water
- 1 ½ cup sugar substitute see notes
- 2 ounces bacon fat or pork fatback, thinly sliced
- 1 lemon peel (without the pith)
- 1 cinnamon stick
- 2 ounces red wine (or Port, see notes)
- 15 egg yolk
Instructions
Caramel
- Heat up 1 cup allulose sweetener in a saucepan over medium-low heat until it melts, while gently stirring with a spatula. Simmer just until it reaches a golden brown/amber color.
- Immediately upon removing from heat, carefully pour the hot caramel into the baking pan. Evenly coat the bottom and the sides to line the mold with caramel.
Syrup
- In another saucepan, add 2 cups water, 1 1/2 cup sugar substitute, 2 ounces bacon fat, 1 lemon peel and 1 cinnamon stick. Bring the mixture to a rolling boil for about 5 minutes, until most of the fat is melted and a fatty sweet syrup forms.
- Remove bacon syrup from heat and set aside to cool slightly. Start preheating the oven to 350 °F (180°C).
Custard
- Separate 15 egg yolks into a large bowl and break them with a fork or spoon. Stir in 2 ounces red wine, then pour in the warm syrup in a thin stream while whisking.
- Strain the custard into the caramel lined mold through a fine mesh sieve.
- Cover the baking mold with parchment paper, then with aluminum foil (or make 2 layers of foil), and fold it tightly over the edges.
- Place the covered mold inside a larger baking pan and pour hot water to about 1" height.
- Take the flan into the preheated oven at 350 °F (180°C) for one hour until firm, with just a slight jiggle in the middle. In doubt, check with a toothpick, it should come out clean.
- Remove from the water bath and let it cool completely before unmolding. Refrigerate the Pudim Abade de Priscos for a few hours before serving.
Notes
- Use allulose sweetener specifically for the caramel to achieve the correct texture and color.
- For the custard, allulose or other keto baking sweeteners such as xylitol are suitable alternatives.
- Red wine replaces Port wine here to reduce sugar content; use Port wine if preferred for traditional sweetness.
- Ensure the water bath is replenished if evaporation occurs during baking to avoid drying out the pudding.
- If the pudding is difficult to unmold, warm the mold in hot water to soften the caramel lining for easier release.
- Non-keto versions of this recipe can substitute regular sugar and Port wine for the respective ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 130kcal | 7% |
| Carbohydrates | 1.1g | 0% |
| Protein | 5.1g | 10% |
| Fat | 11.8g | 18% |
| Net Carbohydrates | 1.1g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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