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A plate of Pudim Abade de Priscos covered in caramel.
Sweets

Pudim Abade de Priscos (Egg Yolk, Port and Bacon Caramel Pudding)

Leonor Perreira · Updated Nov 12, 2026
Prep
20 min
Total
1 h 10 min
Servings
10
Calories
395 kcal
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Pudim Abade de Priscos is one of the richest Portuguese sweets: a dense, glossy pudding of egg yolks, sugar syrup scented with lemon and cinnamon, port, and an unexpected ingredient, pork fat, which cooks in the syrup. Make it the day before.

It’s named after Father Manuel Joaquim Machado Rebelo, abbot of the parish of Priscos, near Braga, in the 19th century. He was a famous cook in his day, called on to prepare banquets for the nobility and even the royal family. This pudding is the recipe he left behind and is still a symbol of Minho sweets.

Recipe

Pudim Abade de Priscos

A pudding rich in egg yolks and sugar, with a surprising touch of pork fat and port, covered in caramel. Dense, glossy and very sweet, a classic of the great Minho banquets.

Ingredients

10 servings

Method

  1. 1
    First make the caramel, melting the 150 g of sugar in a frying pan. Pour it straight into a ring-shaped pudding tin (a metal tin with a lid), spreading it well over the sides and bottom. Set aside.
  2. 2
    In a pan, put the 400 g of sugar, the water, the thin lemon peel, the cinnamon stick and the slice of pork fat.
  3. 3
    Cook over medium-high heat without stirring. Let it boil to the thread stage: about 103 to 105 °C on a thermometer. Without one, watch for the syrup forming a continuous thread that doesn't break easily as it falls from the spoon.
  4. 4
    Turn off the heat. Remove the lemon peel, cinnamon stick and pork fat. Let the syrup cool until just warm (poured hot onto the eggs, they curdle).
  5. 5
    In a bowl, lightly mix the 15 yolks with the port. Careful: just fold with a wooden spoon or a slow whisk, without beating too much, so the pudding doesn't fill with air bubbles.
  6. 6
    Strain the yolks through a fine sieve into another bowl (this removes the membrane and avoids a strong eggy smell).
  7. 7
    Pour the sugar syrup very slowly in a thin stream over the strained yolks, stirring gently with the whisk until combined.
  8. 8
    Pour into the caramelized pudding tin and close it with its lid.
  9. 9
    In a pressure cooker (or an ordinary pot with water halfway up the tin), cook the pudding in a bain-marie. In a pressure cooker, 20 to 25 minutes once it starts whistling is enough. In an ordinary pot, allow about 50 minutes to 1 hour.
  10. 10
    Carefully lift the tin out of the pot and let it cool completely (ideally overnight in the fridge) before trying to turn it out, or the pudding will break.
  11. 11
    Turn it out by dipping the base of the tin in hot water for a few seconds to loosen the caramel, and flip it onto a deep plate.
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Tips

The pork fat only cooks in the syrup and comes out before the syrup meets the yolks: it gives the pudding richness and shine, not a meaty taste. Without it, you get a simpler yolk pudding with less gloss.

Let the syrup cool to just warm before adding it to the yolks, and don’t beat the yolks, just fold them, so there are no air bubbles.

Turn it out the next day, once completely cold, so it doesn’t break.

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