A velvety and sinful pudding, full of pleasure! Don't let yourself be discouraged from using bacon on this pudding -- the abbot knew what he was doing! You barely notice the pork; however, you get that incomparable taste of the yolks, wrapped with notes of Porto wine. It is velvety and melts in your mouth, vanishing. It's divine! This is a typical pudding from Braga, Portugal, and it was one of the finalists at the 7 Wonders of Portuguese Gastronomy.


Recipe Summary

30 mins
1 hr 15 mins
1 hr
2 hrs 45 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Heat 1 cup sugar and 1/2 cup water in a small saucepan over high heat without stirring. Reduce heat to low when sugar reaches an amber color, being careful to avoid burning. Carefully add 1 tablespoon water, stir, and remove from heat. Pour caramel into a lidded pudding pan, making sure to coat the entire inside of the pan.

  • Bring 2 cups water to a boil in a saucepan over high heat. Add 2 cups sugar, bacon, cinnamon, and lemon peels. Clip a candy thermometer to the side of the pan. Slowly heat syrup to 217 degrees F (103 degrees C) or until a small amount of syrup dropped in cold water forms a thin thread.

  • Preheat the oven to 475 degrees F (245 degrees C) while syrup is cooking.

  • Pass egg yolks through a sieve into a bowl.

  • Heat port wine in a small saucepan over medium heat until it reduces by half, 5 to 7 minutes. Remove from heat and allow to cool.

  • Pour the cooled port wine into the yolks, stirring as little as possible to avoid losing the color of the yolks.

  • Remove syrup from heat when it reaches 217 degrees F (103 degrees C). Pour into a bowl through a sieve to remove other ingredients. Allow syrup to cool slightly.

  • Pour yolk mixture into the bowl with the syrup. Pass the mixture through the sieve into a bowl. Pour mixture into the caramel-lined pudding pan. Cover the pan tightly with 2 layers of aluminum foil and the lid. Set the pan into a baking pan filled with an inch of water.

  • Bake pudding in the preheated oven until set, about 1 hour. Add water to the baking pan if necessary. Remove from the oven and place pan on a wire rack. Let pudding cool until center is lukewarm, at least 1 hour. Carefully unmold onto a serving plate. Refrigerate until ready to serve.

Cook's Notes:

I used tawny port.

Yolks should be fresh and unpasteurized, to avoid compromising the texture, color, and flavor of the pudding.

The bacon should be larded and well salted.

Nutrition Facts

427 calories; protein 6.6g 13% DV; carbohydrates 77.1g 25% DV; fat 10.1g 16% DV; cholesterol 389mg 130% DV; sodium 122mg 5% DV. Full Nutrition

Reviews (1)

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Rating: 1 stars
Editor's Note: We have corrected the oven temperature in this recipe. Do to an editing error it was listed as 250 degrees F instead of Celsius. We are so sorry for the problems this caused! I had this flan (pudim) in Portugal last year from Doçaria Cruz de Pedra and was blown away! It was AMAZING! As I spoke to one of the bakers there about the recipe I knew it contained port wine and bacon though he told us it was important that it was NOT smoked but rather just cured. But I was anxious to try this recipe as is and made it last night. I typically use recipes as more of a general guide but as I was hoping this would be the recipe of the flan I had in Portugal I followed it to the letter... or thought I did. Unfortunately something went wrong somewhere as it wasn't even thinking about setting up after an hour at 250 F... or two hours at 250.. or another hour at 350. I have a pot of awful looking egg soup that smells like bacon. I hate to give it one star but it is truly inedible. I will try again because it will so be worth it if it's anywhere close to being as good as the one I had in Portugal! Read More