Introduction
Pudim Abade de Priscos is a remarkable dessert hailing from the small village of Priscos in Portugal, renowned for its unique melding of flavors—silky caramel, the richness of bacon fat, and the luxurious notes of port wine. Whether enjoyed in quaint Portuguese bakeries or upscale restaurants, this decadent flan typically ranges from €3-€7 ($3-$8) per serving, delighting visitors to places like the historic Café A Brasileira in Lisbon. As a treat with deep cultural roots, it’s beloved among locals and adventurous foodies alike. With the rising trend of keto diets, transforming this classic recipe into a keto version allows everyone to enjoy its voluptuousness while keeping carb counts low, bridging tradition with modern dietary needs.
Origin and Inspiration
Originating from the northern Portuguese region of Braga, Pudim Abade de Priscos is steeped in history, where bakers crafted desserts to showcase their creativity and resourcefulness. Traditionally, this flan utilizes leftover bacon fat—a practice that captures the essence of frugality in Portuguese cooking. Its texture is luxuriously smooth, akin to a warm hug, while the addition of port wine infuses the dessert with a complexity that dances on the palate, reminiscent of other custard-like confections worldwide, like the French Crème Caramel or the Spanish Flan.
Transitioning to the keto version, this adaptation maintains the original’s rich flavor profile while substituting heavy cream for a keto-friendly alternative. Imagine the same indulgent creaminess, enveloped in a whisper of sweetness that beckons even the most ardent dessert fans to an incredible journey of taste—all without the guilt of high carbohydrate intake!
Nutrition Info (Per Serving)
Traditional Version
Calories: 460 kcal | Carbohydrates: 39g | Protein: 9g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 160mg | Sodium: 150mg | Potassium: 120mg | Fiber: 0g | Sugar: 30g
Keto Version
Calories: 295 kcal | Carbohydrates: 6g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 150mg | Potassium: 90mg | Fiber: 2g | Sugar: 1g
Ingredients (2 Servings)
Shared Ingredients:
- 4 large eggs
- 1 cup heavy cream (or coconut cream for keto)
- 1 teaspoon vanilla extract
- Pinch of salt
Traditional Version:
- 1 cup granulated sugar (for caramel)
- ¼ cup bacon fat
- ½ cup port wine
Keto Version:
- ½ cup erythritol (for caramel)
- ¼ cup bacon fat
- ½ cup low-carb port-style wine or unsweetened grape juice (for flavor)
Instructions
Prepare the Caramel:
- Traditional Version: In a saucepan, melt the sugar over low heat, swirling occasionally until it turns golden brown. Carefully pour it into a round mold, tilting to cover the bottom evenly while the caramel cools.
- Keto Version: Combine erythritol and a splash of water in a saucepan and cook over low heat, stirring until it caramelizes. Pour the mixture into a mold and allow it to set.
Mix the Batter:
- In a large bowl, whisk together eggs, heavy cream, bacon fat, port wine, vanilla extract, and salt until combined. The mixture should be rich and fragrant, like a warm embrace.
Cook the Flan:
- Preheat your oven to 160°C (320°F). Pour the egg mixture over the set caramel in the mold. Place the mold in a larger baking dish filled halfway with hot water to create a water bath, helping the flan cook evenly.
- Bake for about 45-60 minutes. It’s done when a knife inserted comes out clean, and the flan wobbles slightly like a gentle ocean wave.
- Cool and Serve:
- Allow the flan to cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges, invert onto a plate, and watch as the caramel cascades like a golden waterfall over the creamy flan.
What Does It Pair Well With?
- Traditional Pairings: This flan pairs beautifully with cinnamon-dusted espresso or a glass of tawny port. Imagine the warmth of spices mingling with the creamy sweetness, creating a luxurious experience.
- Keto-Friendly Pairings: Try serving with unsweetened whipped cream or a sprinkle of cocoa powder to enhance its divine richness, alongside a refreshing herbal tea or sparkling water with a twist of lemon.
What is the Shelf Life?
Pudim Abade de Priscos can be stored in the refrigerator for up to 3 days, ensuring its creamy texture remains intact. For freezing, wrap it tightly in plastic wrap and store it for up to 1 month. To reheat, simply thaw it overnight in the fridge and serve it chilled or at room temperature—much like savoring memories of warm summer days.
Alternative Cooking Methods
- Stove-top Steaming: For a playful twist, consider cooking the flan using a steaming pot. Place the batter-filled mold in a steamer basket and steam over simmering water for about 45-50 minutes, allowing the flavors to unfold gently.
- Instant Pot: If you own an Instant Pot, place the mold on a trivet with one cup of water in the pot. Seal it and set to high pressure for 30 minutes, followed by a natural release for perfectly cooked flan.
Conclusion: Traditional and Keto Versions
Pudim Abade de Priscos, whether in its traditional glory or as a luscious keto alternative, offers a delightful escapade into the rich flavors of Portuguese cuisine. The velvety texture and fusion of sweet caramel with savory bacon fat create a celebratory experience that is both nourishing and comforting. Enjoy the bliss of indulging in a dessert that seamlessly caters to your dietary preferences while honoring deep culinary traditions—this flan truly embodies the beauty of balance in food!
