{"id":8728,"date":"2026-10-27T13:27:32","date_gmt":"2026-10-27T04:27:32","guid":{"rendered":"https:\/\/parade.kyoto\/?post_type=sweetlore&p=8728"},"modified":"2026-10-31T18:52:22","modified_gmt":"2026-10-31T09:52:22","slug":"pudim-abade-de-priscos","status":"publish","type":"sweetlore","link":"https:\/\/parade.kyoto\/en\/sweetlore\/pudim-abade-de-priscos\/","title":{"rendered":"Pudim Abade de Priscos"},"content":{"rendered":"\n

Pudim Abade de Priscos is a pudding from Braga in northern Portugal made with a generous amount of egg yolks. It is cooked in a bain-marie in a caramel-coated mold and flavored with port wine, lemon and cinnamon. The most striking of its ingredients is toucinho, or pork fat.<\/p>\n

\"An
An example of the yolk and white of a raw egg. Location unknown. Photo: jefras (Jo\u0103o Est\u0119v\u0103o A. de Freitas) \/ Source<\/a> \/ Released into the public domain by the author<\/a>. Image used as supplied by the source; no changes made to its content after retrieval.<\/figcaption><\/figure>\n
\"An
An example of finished Pudim Abade de Priscos. Location unconfirmed; 2019. Photo: Rvilaverde<\/a> \/ CC BY-SA 4.0<\/a>. 960px version from the source; no changes made to its content after retrieval.<\/figcaption><\/figure>\n

Combining the yolks with a syrup cooked with pork fat and spices<\/h2>\n

In one example by chef Henrique S\u00e1 Pessoa, cinnamon, lemon peel and toucinho are added to water and sugar and cooked. The syrup, with the fat and flavorings removed, is gradually combined with egg yolks mixed with port wine. Adding the hot syrup little by little also serves to combine it with the yolks without making them set suddenly. The yolks are mixed without incorporating too much air, poured into a caramel-lined mold and cooked in a bain-marie. The yolks set to create a smooth texture, while the sugar syrup and wine add sweetness and aroma.<\/p>\n

\"An
An example of partially caramelized sugar cubes. Location unknown. Photo: Robin M\u00fcller \/ Source<\/a> \/ CC BY-SA 3.0<\/a>. Image used as supplied by the source; no changes made to its content after retrieval.<\/figcaption><\/figure>\n

In S\u00e1 Pessoa\u2019s method, the fat itself is strained out, so no pieces of meat remain in the finished pudding. The step of cooking toucinho in syrup distinguishes it from other puddings centered on eggs and sugar. Portuguese food researcher Virg\u00edlio Nogueiro Gomes explains that the role of this fat is not to give a strong meaty flavor but to create a distinctive texture through its fat. The fat and wine used, and the way it is cooked, vary according to each maker\u2019s recette (proportions of ingredients and method).<\/p>\n

A name linked to the \u201cPriest of Priscos\u201d<\/h2>\n

The \u201cPriest of Priscos\u201d in the name refers to Manuel Joaquim Rebelo, who served for many years in the 19th century in Priscos, near Braga. This priest, who was skilled at cooking, is said to have created the sweet, and it remains popular today as one of Braga\u2019s representative puddings. Gomes writes that he found the recipe for this sweet, which is said to have been created in the late 19th century, in a cookbook published in 1925. This published example does not indicate the year the sweet was created.<\/p>\n

Glossary<\/h2>\n

Henrique S\u00e1 Pessoa<\/strong>: A Portuguese chef who has presented a method for making this sweet.<\/p>

Virg\u00edlio Nogueiro Gomes<\/strong>: A Portuguese food researcher who has discussed the role of the fat and an early published example.<\/p>

Toucinho<\/strong>: Pork fat. In the pudding, it is cooked together with the sugar syrup.<\/p>

Port wine<\/strong>: A fortified wine made from grapes of Portugal\u2019s Douro region.<\/p>

Manuel Joaquim Rebelo<\/strong>: A priest who served in Priscos in the 19th century and the person associated with this pudding\u2019s name.<\/p>

Recette<\/strong>: The proportions of ingredients and the method of preparation.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pudim Abade de Priscos is a pudding from Braga in northern Portugal made with a generous amount of egg yolks. It is cooked in a bain-marie in a caramel-coated mold and flavored with port wine, lemon and cinnamon. The most striking of its ingredients is toucinho, or pork fat.<\/p>\n","protected":false},"featured_media":8039,"menu_order":499,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"Pudim Abade de Priscos","subtitle":"Ingredients and Method of Pudim Abade de Priscos","topics":"Egg-yolk pudding and caramel\uff0fA sugar syrup infused with the flavor of pork fat\uff0fA name linked to a priest of Braga","country":"Portugal, Braga","show_toc":true,"ingredients":["egg"],"texture":[],"occasion":[],"method":[],"season":[]},"footnotes":""},"sweetlore_category":[164],"class_list":["post-8728","sweetlore","type-sweetlore","status-publish","has-post-thumbnail","hentry"],"acf":{"sweetlore_related_products":null,"sweetlore_related_faqs":null,"sweetlore_related_voices":null,"sweetlore_related_mode":"auto","sweetlore_related_articles":null},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t