{"id":1518,"date":"2021-01-19T13:07:29","date_gmt":"2021-01-19T13:07:29","guid":{"rendered":"http:\/\/webapp237128.ip-45-79-29-52.cloudezapp.io\/?p=1518"},"modified":"2021-02-10T13:13:35","modified_gmt":"2021-02-10T13:13:35","slug":"pudim-do-abade-de-priscos","status":"publish","type":"post","link":"https:\/\/www.lumarinho.com\/en\/pudim-do-abade-de-priscos\/","title":{"rendered":"Original Recipe of Prisco\u2019s Abbot Pudding"},"content":{"rendered":"<p>Hi guys, today\u2019s post is mouth-watering! I am going to teach the original recipe of the pudding Prisco\u2019s Abbot, \u201cAbade de Priscos\u201d, a very traditional flan from the region of Braga in Portugal. I am going to talk a little about its origin and some interesting curiosities.<\/p>\n<h2>Who was Prisco\u2019s Abbot?<\/h2>\n<p>The Prisco\u2019s Abbot (Abade de Priscos) really existed my friends, he was a monk, called Manoel Joaquim Machado Rebelo, and was born in 1834, and lived in Braga\u2019s region. He was famous because of his culinary skills, and he used to gift people closest to him with delicious dishes, and he even reached to cook for D. Luis I, Portugal\u2019s King at that time.<\/p>\n<p>Despite his fame as a good cooker, the famous Prisco\u2019s Abbot Pudding is one of the little-known recipes, since he did not take notes, making everything by memory. I have tasted this delicacy when I was in Portugal and can ensure that is amazing, I had never eaten a flan like that, it is smooth, soft, velvety texture and incomparable taste.<\/p>\n<p>In this visit to Portugal, I have met Aunt Bina, a super sympathetic lady, that has been chosen to receive the original recipe of Prisco\u2019s Abbot Pudding. Watch this video that I have recorded with her:<\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/sBqowNZ50JY\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h2>Recipe of Prisco\u2019s Abbot Pudding<\/h2>\n<p>Let\u2019s get down to the business, the original recipe of the Prisco\u2019s Abbot Pudding! You are going to see that it is quite easy.<\/p>\n<h3>Ingredients<\/h3>\n<p>\u00bd liter water<br \/>\n\u00bd kg sugar<br \/>\n1 cinnamon stick<br \/>\nLemon peel<br \/>\n50g fresh lard<br \/>\n15 egg yolks<br \/>\n1 glass of port wine<br \/>\n200g sugar to make caramel<\/p>\n<h3>How to prepare<\/h3>\n<ul>\n<li>Place on fire the water with sugar, lard cut into thin pieces, lemon peel, and cinnamon. Boil to make a \u201cponto de fio\u201d (like a syrup). After, pass in a sieve and make that to cool down.<\/li>\n<li>Blend a little the Port wine with egg yolks, gather the caramel that you prepared before and had let it cool down, which should be still a little heating. Stir a lot.<\/li>\n<li>Put everything in a caramelized mold, cover, and cook over simmering water (bain-marie) for 40 minutes.<\/li>\n<li>After that, let it cool down, and take it off from the mold.<\/li>\n<\/ul>\n<h2>Why exist so many Portuguese Candy based on eggs<\/h2>\n<p>Have you ever perceived how many candies are made based on eggs? This happens because, in the past, Portugal was a big eggs producer, exported the eggwhites that were used to iron clothes and used to produce White Wine. The yolks were become trash or animal food. Posteriorly, with arriving of the huge amounts of sugar comes from Portuguese colonies, like Brazil, they started to develop several kinds of recipes linking these two ingredients.<\/p>\n<p>By around Century XVIII, was declared the extinction of religious orders in the country, and to keep themselves, the convents have begun to produce candies to sell. Then the \u201cDo\u00e7aria Conventual\u201d arose, that is, emerged from convents, and for this reason, there are so many candy with related names to Catholicism, as \u201ctoucinho do c\u00e9u (Sky\u2019s Lard)\u201d, \u201cbarriga de freira (Sister\u2019s belly), \u201cfatias do bispo (Bishop\u2019 slices)\u201d, \u201cqueijinhos do c\u00e9u (skyes litle cheese)\u201d, and pudding \u201cAbade de Prisco (Prisco\u2019s Abbot Pudding)\u201d.<\/p>\n<p>Guys, this a recipe of different pudding, I guarantee that if you prepare it to your family and friend, everyone will love. But look, do not forget to tell me their reaction.<\/p>\n<p>Kiss<\/p>","protected":false},"excerpt":{"rendered":"<p>Oi gente, o post de hoje \u00e9 pra dar \u00e1gua na boca! Eu vou ensinar a receita original do Pudim do Abade de Priscos, um doce muito tradicional da regi\u00e3o de Braga em Portugal. Vou contar um pouquinho da origem dela e algumas curiosidades interessantes. Quem foi o Abade de Priscos O Abade de Priscos &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/www.lumarinho.com\/en\/pudim-do-abade-de-priscos\/\"> <span class=\"screen-reader-text\">Original Recipe of Prisco\u2019s Abbot Pudding<\/span> Read More \u00bb<\/a><\/p>","protected":false},"author":1,"featured_media":1598,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1518","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receitinhas-da-lu"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Receita original do Pudim do Abade de Priscos - Lu Marinho<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lumarinho.com\/en\/pudim-do-abade-de-priscos\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receita original do Pudim do Abade de Priscos - Lu Marinho\" \/>\n<meta property=\"og:description\" content=\"Oi gente, o post de hoje \u00e9 pra dar \u00e1gua na boca! 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