Pudim Abade de Priscos 🍮

Método

1. 1

   Make a light syrup: boil water, 200 g sugar, citrus zest and cinnamon 5 minutes; discard spices, cool slightly, whisk in the lard and port.

2. 2

   Beat the yolks only enough to break them — no foam — and combine with the warm syrup, straining into the mould.

3. 3

   Caramelize the 100 g sugar in a pudding mould until dark amber; pour in the custard. Set the mould in a bain-marie.

4. 4

   Bake at 160 °C for 50-60 minutes until a skewer comes out clean. Cool, then chill at least 12 hours.

5. 5

   Unmould onto a plate; the lacquered dark crust should rattle. Serve in cold slices with nothing at all.