Portuguese Egg And Bacon Pudding Recipes

ABADE PRISCO'S PUDDING

Steps:

• 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.

PORTUGUESE EGG TARTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
• Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside.
• Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
• Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
• Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.

PORTUGUESE EGG AND BACON PUDDING

Steps:

• 1. Butter a 5- to 6-cup ring mold and set aside. 2. For the caramel, melt the sugar slowly in a heavy medium skillet over moderately low heat, shaking the pan often but not stirring, till the sugar liquefies and turns a rich amber color, 20 to 30 minutes. Add the boiling water, teaspoon by teaspoon at first (it will sputter furiously), and stir briskly to dissolve the caramelized sugar. Simmer the mixture, uncovered, till the consistency of corn syrup, 8 to 10 minutes. Spoon into the prepared ring mold and set in the freezer to firm up. 3. For the pudding, heat the sugar, water, bacon, lemon zest, cinnamon, and salt in a large, heavy saucepan over moderate heat, stirring occasionally, till the mixture reaches 220°F on a candy thermometer. Remove from the heat and let cool for 10 minutes. 4. Preheat the oven to 400°F. 5. In a large heatproof bowl, whisk together the egg yolks and Port till well blended, add the bacon mixture, stir till well blended, and put through a fine sieve, discarding the solids. Pour into the caramelized ring mold, cover snugly with foil, set in a large, shallow roasting pan, and pour enough hot water into the pan to come halfway up the sides of the ring mold. Bake the pudding for 1 hour in the center of the oven, remove from the oven and the water bath, uncover, and let cool for 1 hour. Recover and chill at least 8 hours or overnight. 6. To unmold the pudding, dip the ring mold quickly into a vessel of hot water, then invert the pudding on a large, deep, round dessert plate. Cut into thin wedges, let them stand at room temperature for about 30 minutes, and serve.

EGGS PORTUGAL

Steps:

• Fry sauage.
• Grease 9 x 12 baking dish. Put bread on bottom. Add grated cheese, then sausage.
• Add milk to beaten eggs, salt, papper and mustard. Combine and pour over bread mixture. Put in frig overnight.
• Mix 1 can mushroom soup, drained mushrooms, and vermouth. Pour over 1st. mixture and bake at 350 for 1 hour.
• Enjoy!

EGGS PORTUGUESE STYLE

Steps:

• Heat oil in an oven-safe skillet (I use cast iron) over medium high heat. Add onion, bell pepper, garlic and zucchini. Cook 5 minutes, stirring occasionally. Reduce heat to medium low, cover, and cook an additional 5 minutes until zucchini is crisp tender. Add tomato sauce, parsley, basil, and oregano. Simmer, uncovered for 5 minutes until sauce thickens slightly.
• In a bowl, combine eggs, milk, salt and pepper. Whisk until blended. Pour over mixture in skillet. Cook until eggs are set, but still moist on top. Sprinkle cheese on top.
• Meanwhile, preheat broiler. Place skillet under broiler and broil until cheese melts, about 1 minute. Cut into wedges and serve.

PORTUGUESE EGG SWEET FROM THE RITZ HOTEL

Steps:

• Preheat oven to 350° F. In small, heavy, nonreactive saucepan, combine 1/4 cup sugar with flour and salt, then whisk in milk. Drop in lemon zest and cinnamon stick. Set pan over moderate heat and cook, stirring constantly, until mixture just boils and forms stiff batter, 5 to 7 minutes.
• Remove pan from heat and whisk in egg yolks. Set mixture aside to cool, whisking occasionally, 15 minutes.
• In large bowl using electric mixer, beat egg whites until fluffy and texture of thick sea foam. Gradually beat in remaining 1/4 cup sugar, then continue beating until soft peaks form.
• Remove lemon zest and cinnamon stick from cooled egg yolk mixture and discard. Gently fold 1/3 of beaten whites into yolk mixture. Scoop mixture onto remaining beaten whites and fold in gently but thoroughly until no streaks remain.
• Mound batter in ungreased 9-inch ceramic or glass pie pan. Sift ground cinnamon over batter, covering completely. Place pan on baking sheet. Bake on middle oven rack until center is set and cracks have formed on surface, about 30 minutes. Remove from oven and cool to room temperature. (Sericaia will fall slightly - this is to be expected.) Cut into wedges to serve.
• Sericaia will keep, loosely covered, at room temperature up to 2 days.