Caramel

Cup of Yum
1. 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.
2. 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

1. 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.
2. Remove bacon syrup from heat and set aside to cool slightly. Start preheating the oven to 350 °F (180°C).

Custard

1. 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.
2. Strain the custard into the caramel lined mold through a fine mesh sieve.
3. Cover the baking mold with parchment paper, then with aluminum foil (or make 2 layers of foil), and fold it tightly over the edges.
4. Place the covered mold inside a larger baking pan and pour hot water to about 1" height.
5. 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.
6. Remove from the water bath and let it cool completely before unmolding. Refrigerate the Pudim Abade de Priscos for a few hours before serving.